Green Split Pea Soup with Carrots and Celery
Ingredients:
5 cups water
4 bay leaves
1 cup diced onions
1/2 cup white wine
2 teaspoons freshly minced garlic
1 tablespoon dried thyme
1/2 teaspoon dried rosemary, slightly crushed
1/4 teaspoon freshly ground black pepper
1 cup diced carrots
1 cup diced celery
1 cup diced red bell peppers
1/2 cup vegetable stock
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped Italian parsley
Directions:
Cook the split peas in the water with the bay leaves until most of the water has been absorbed. This will take about 45 minutes. While the split peas are cooking, braise the onions in a
separate pot in the white wine. Add the garlic, thyme,
rosemary and black pepper to the pot with the onions. When
the onions become translucent, add the carrots and celery.
Continue to cook until the vegetables are done but retain
some firmness.
Add the red pepper and cook for 2 to 3 minutes. Turn off the
heat and set the pot aside until the peas are cooked.
When the peas are done, remove the bay leaves and run the peas
through a blender or food processor. Combine this with the
vegetables and stir. Gradually add the vegetable stock until
you are satisfied with the texture. Add the fresh basil and
parsley. Salt to taste.
Yield: 4-1/2 cups
Nutrition information per serving (1 cup):
Calories, 198
Fat: 1.1g
Saturated Fat: trace
Cholesterol: 0mg
