Split-Pea Soup with Portobellos |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Meaty portobellos are especially good for adding substance and flavor to this soup, but shiitakes or other mushrooms will work well, too. You can also add a ham hock to the pot while the split peas cook, if you like. Ingredients:
4 tablespoons olive oil |
2 carrots, chopped |
2 onions, chopped |
2 ribs celery, chopped |
3 cloves garlic, minced |
1 2/3 cups green split peas |
3 tablespoons chopped fresh parsley |
9 cups water |
1/2 teaspoon dried thyme |
1 bay leaf |
2 teaspoons salt |
1 pound portobello mushrooms, stems removed, caps cut into 1/2-inch dice |
6 tablespoons grated parmesan |
1/4 teaspoon fresh-ground black pepper |
Directions:
1. In a large pot, heat 2 tablespoons of the oil over moderate heat. Add the carrots, onions, celery, and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
2. Add the split peas, parsley, water, thyme, and bay leaf. Bring to a boil. Reduce the heat and cook at a low boil, covered, until the peas are almost tender, about 35 minutes. Add 1 3/4 teaspoons of the salt and simmer 5 minutes longer. Remove the bay leaf.
3. Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Add the mushrooms and the remaining 1/4 teaspoon salt. Cook until the mushrooms brown, 5 to 10 minutes. Add the mushrooms to the soup and bring back to a simmer. Stir in the Parmesan and pepper.
4. Wine Recommendation: You'll need a white wine with body and lots of character to stand up to a hearty pea soup like this one. Greco di Tufo, with its full texture and big, nutty taste, is made for the job.
|
|