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smoky split pea soup

8 Feb

This recipe was conceived because it’s forkin’ cold outside, naturally I wanted a rustic soup. Maybe, I really just wanted to eat green food tonight, because I also had a serving of crispy, toasted, brussel sprouts. I served the soup with a buttered mini-marbled rye slice. This soup was really comforting and a perfect companion to the below zero temperatures.

Split Pea Soup

serves 4.

  • 1 1/2 cup dried split peas, washed and sorted for gross bits
  • 1/4 medium sized onion, diced
  • 1 or 2 celery ribs diced
  • 1 TB minced garlic
  • 1 TB olive Oil
  • 1 tsp smoked paprika
  • 1 bayleaf
  • 1/4 tsp thyme
  • 5 1/2 cups of vegetable broth
  • 1 TB nutritional yeast
  • S & P to taste

Heat olive oil in a medium stockpot. Add onions and celery, saute until onions are tender. Add paprika, bay leaf, thyme and garlic. When the paprika becomes really fragrant (about 1-2 minutes), add vegetable broth, split peas, and nutritional yeast. Bring to a boil, check for salt and pepper, and reduce heat to a simmer. Continue cooking until the split peas are tender, about 40-45 minutes.