Thursday, May 3, 2012

Yellow Split Pea Soup with Parsnip and Leek

From the Blog archive: A Winter of Soups, A Parsnip Infatuation, and Heartbreak

My Yellow Split Pea Soup features parsnips and leeks. The soup is finished off with 2 diced Roma Tomatoes. The tomatoes add a nice acidity which balances well with the root vegetable richness inherent in this vegetarian version of classic split pea soup. Hearty multigrain artisan bread slathered in butter is a must have accompaniment as well as 1-2 feet of snow falling outside the door.

Saute the following vegetables in 2 Tbsp Olive oil or Butter for 5 minutes:
1 celery stalk diced
1 carrot peeled and diced
1 lg. parsnip peeled and diced
1/2 leek chopped

Add the following:
2 liters filtered water
2 cups yellow split peas
2-3 Tbsp sea salt to taste
1 Tbsp sage
1 Tbsp thyme
2 diced roma tomatoes

Bring mixture to a boil and then reduce heat so soup simmers. Simmer for 1 1/2 hours. Take off heat and serve.

mirepoix for yellow split pea soup

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