While it is still winter everyone seems to love a good hearty soup.
Here’s a split pea soup that I really love and is sure to please your crowd. It’s simple to make and tastes really elegant. The secret is in the magic three vegetables that the French often use in their soup and stew preparation: celery, carrots and onions. It actually has a fancy name – Mirepoix.
The traditional ratio is two parts onions, one part carrots, and one part celery. This soup doesn’t need the extra onion and I’ve added potatoes to the mix for added richness and vitamin C.
Ingredients:
If you can’t find good kosher wine locally, try this one.
- 3 cups dried split peas
- 7 cups water
- 2 teaspoons salt
- 1 bay leaf (optional)
- 2 tablespoons Galilee Green Olive Oil
- 1 cup minced celery
- 1 cup minced onion
- 2 carrots shredded
- 1 small potato shredded
- 2 cloves crushed garlic
- ¼ cup red wine
- ¼ teaspoon dry mustard
- ½ pint of chopped mushrooms
- ¼ teaspoon thyme
- 1 chopped tomato (optional)
Directions:
- Mix split peas, water, salts and bay leaf in a deep pot – simmer for 3 – 4 hours
- Mix occasionally to avoid sticking to the bottom of the pot and burning
- Sauté carrots, onions, garlic, celery and potato in a separate pot until vegetables are tender
- Add vegetable mix to the larger pot with the peas
- Add wine, dry mustard, thyme and chopped mushrooms
- Continue simmering for another 15 minutes
- Add fresh chopped tomatoes right before serving
This soup is the best ever pea soup, especially for those people who say that they don’t like pea soup!
ENJOY!!
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