Vegetarian Split Pea

• From: The Daily Soup Cookbook

Ingredients

• 2 Tbs canola oil

• 1 large Spanish onion, chopped

• 2 celery stalks, chopped

• 2 carrots, peeled and chopped

• 2 tsp dried thyme leaves

• 2 bay leaves

• 1 tsp kosher salt

• 1/2 tsp ground black pepper

• 1 lb green split peas, rinsed and picked over to remove debris

• 8 cups vegetable broth

• 1/2 cup white wine

• 1 tsp minced fresh garlic

• 1/4 cup chopped fresh Italian parsley

Directions

• Heat the oil in a large stockpot over medium heat. Add the onion, celery, and carrots and sweat for 4 minutes, until tender.
• Add the thyme, bay leaves, salt, and pepper and stir to coat the vegetables.
• Add the split peas, stock, and white wine, bring to a boil, reduce heat, partially cover, and simmer for 45 minutes, until the peas are tender.
• Remove the bay leaves and puree the soup in batches in a blender or food processor until smooth.
• Return the puree to the pot and stir in the minced garlic. Simmer for 2 minutes to heat through.
• To serve, ladle the soup into bowls and top with chopped parsley.