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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Perfect for blustery days, this is a light and vegetarian version of the classic soup. Ingredients:
2 tablespoons extra-virgin olive oil |
1 vidalia onion, diced |
2 celery stalks, chopped |
2 carrots, scrubbed and chopped |
4 garlic cloves, crushed |
1 3/4 cup dried split peas |
5 cups light vegetable broth |
1/2 to 1 cup water, as needed |
1/4 cup dry vermouth, or vodka |
1 bay leaf |
1/4 teaspoon rosemary |
sea salt |
white pepper, freshly ground |
light sour cream (optional) |
1/2 cup fresh, chopped mint |
Directions:
1. In a heavy soup pot, heat the oil over medium heat. Saute the onion and celery for 5 minutes.
2. Add the garlic and stir for 1 minute.
3. Add the split peas, broth, 1/2 cup of water, vermouth (or vodka), bay leaf and rosemary and stir well.
4. Bring to a boil, cover and reduce heat to a simmer for about 1 hour, or until the peas are tender.
5. Remove the bay leaf.
6. 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.
7. Pour the puree back into the soup pot with the remaining peas and stir well to blend.
8. Gently heat through.
9. Adjust the seasonings.
10. Serve in bowls with a swirl of light sour cream and garnish with fresh mint.
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