Split Pea Soup with MintFrom deliathecrone 8 years ago
- 2 tablespoons extra-virgin olive oil shopping list
- 1 vidalia onion, diced shopping list
- 2 celery stalks, chopped shopping list
- 2 carrots, scrubbed and chopped shopping list
- 4 garlic cloves, crushed shopping list
- 1 3/4 cup dried split peas shopping list
- 5 cups light vegetable broth shopping list
- ½ to 1 cup water, as needed shopping list
- 1/4 cup dry vermouth, or vodka shopping list
- 1 bay leaf shopping list
- 1/4 teaspoon rosemary shopping list
- sea salt shopping list
- white pepper, freshly ground shopping list
- light sour cream (optional) shopping list
- ½ cup fresh, chopped mint shopping list
How to make it
- In a heavy soup pot, heat the oil over medium heat. Saute the onion and celery for 5 minutes.
- Add the garlic and stir for 1 minute.
- Add the split peas, broth, ½ cup of water, vermouth (or vodka), bay leaf and rosemary and stir well.
- Bring to a boil, cover and reduce heat to a simmer for about 1 hour, or until the peas are tender.
- Remove the bay leaf.
- Ladle 3/4 of the soup into a blender, in small batches if necessary, cover and puree for 3 to 4 minutes until smooth, adding more water to thin if needed.
- Pour the puree back into the soup pot with the remaining peas and stir well to blend.
- Gently heat through.
- Adjust the seasonings.
- Serve in bowls with a swirl of light sour cream and garnish with fresh mint.
The Cookdeliathecrone Johnston, SC
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