My local natural food store has an incredible selection of prepared foods, yet I always end up selecting the split pea soup. While I love making my own, it’s so comforting to know that this soup is always there prepared and waiting for me. No matter where I am in my day, I find it a calming and soothing treat. This version is perked up with the addition of sweet and tart Meyer lemons. It freezes well, so make enough to put some away for another day.
Recipe from "Clean Start" by Terry Walters, copyright 2010 by Sterling Publishing Co.
|1 large onion, diced||Sea salt|
|3 stalks celery, diced||White pepper|
|1 tablespoon grapeseed oil||3 cups green split peas|
|3 tablespoons fresh thyme leaves||10 cups vegetable stock|
|3 tablespoons mirin||1 Meyer lemon (zest and juice)|
In soup pot or large Dutch oven over medium heat, sauté onion and celery in oil until soft (about 4 minutes). Add thyme and mirin, season generously with salt and white pepper and sauté 2 minutes longer.
Rinse split peas and add to pot with sautéed vegetables. Add stock and bring to boil. Reduce heat to simmer, cover and cook for 21⁄2 hours or until peas are soft and soup is thick. If peas don’t fall apart completely, purée with handheld blender until smooth. Remove from heat, stir in lemon juice and season to taste with salt and pepper. Top with lemon zest and serve.
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