This Split Pea Soup is a delight, with a velvety smooth texture and rich earthy flavors. This recipe, created by Chef Rebecca Katz, is no one hit wonder; all of her recipes and cookbooks are full of exceptionally healthy and delicious recipes. This recipe came from her book The Longevity Kitchen. I own all of her cookbooks and tell all my friends and family it is a must and is available on amazon if you would like to read more.
Heat the olive oil in a soup pot over medium heat. Add the onion and a pinch of salt and sauté until golden, about 8 minutes. Add the carrot, celery, thyme, ¼ teaspoon of salt, and 1/8 teaspoon pepper and sauté for about 8 minutes. Stir in the garlic and split peas, then pour in ½ cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot. Cook until the liquid is reduced by half. Add the remaining 7 ½ cups of broth. Increase the heat to high and bring just to a boil. Decrease the heat to low and simmer until the split peas are tender, about 40 minutes.
Ladle 2 cups of the soup into a blender and process until velvety smooth. Stir the blended mixture back in the soup and cook just until heated through. Stir in the lemon juice, ¼ teaspoon of salt, and a few grinds of pepper. Taste the soup; you may want to add a spritz of lemon juice and a pinch of salt to taste. Serve garnished with the parsley and Chive oil.
Variation: For a smoky flavor, add ¼ teaspoon of smoked paprika or 2 dried chipotle chilies, rehydrated and minced, when sautéing the onion.
Prep time: 15 minutes
Cook time: 1 hour
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Per Serving: Calories: 245, total fat: 4 g (1 g saturated, 3 g monounsaturated); Carbohydrates: 40 g; Protein: 13 g; Fiber 15g; Sodium 289 mg
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