Sunday, February 21, 2010

Split Pea Soup!

These tiny split peas love an opportunity to wear their soup costume! Something about this subtle green dish reminds me of a familiar childhood bedtime story, gently calming and soothing.
Carrots offer a supporting role, in addition to some fresh parsley, gold potatoes and radish garnish. Ladle yourself a bowlful, sink into a cozy chair, and unwind!

Split Pea Soup:
*2 cups dry split peas, soaked overnight
*5 cups stock
*1 large sweet onion, coarsely chopped
*2 carrots chopped
*3 stalks celery, chopped
*1 gold potato, chopped
*3 cloves garlic, minced
*2 bay leaves
*2 Tbsp butter
*sea salt and pepper
*fresh parsley and sliced radishes for garnish

In heavy soup pot, saute onion, carrot and celery in butter over medium heat. Add garlic, potato, and bay leaves. Strain split peas and rinse. Add to pot with stock. Lightly salt and pepper. Reduce heat to low, cover and simmer until peas are tender. Taste and adjust seasonings. Ladle into bowls and sprinkle with parsley. Add slices of fresh chopped radish and serve.

*Split peas are a dense source of dietary fiber and protein. They also offer vitamins B5, B1, B9 and iron.

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