Another favorite soup to welcome the season. This Split pea soup is a light vegetarian version, few ingredients, easy to prepare and flavorful. Great for lunch or dinner served with a sprig of fresh thyme… Spring is in the air!!!!
Split Pea Soup with Spring Onions and Fresh Thyme
A Fresh, light Springtime favorite
-1 cup of split peas
-2 tbls extra virgin olive oil
-1 garlic clove
-2 large carrots
-3 celery stalks
-4 spring onions
-7 cups broth, vegetable or chicken
-course grind sea salt
-fresh ground pepper
-6 sprigs of fresh thyme
-In a deep soup pot add the olive oil, finely chop the spring onions, garlic and the scallions and add to the oil. Saute on medium/low heat until the onions are translucent about 3-5 minutes careful not to burn.
-Dice the celery and carrots
-add the chopped celery, carrots and the split peas to the onions
Add the broth, sea salt, pepper and thyme cook simmer on a medium/low heat. (Note- unsoaked peas can take 1-2 hours to cook you need to watch the and maintain the broth level, if you presoak the peas cooking time is around 45 minutes.) Cook the soup until the peas are soft to the bite.
-remove approximately 2 cups and blend with a immersion blender, mix the creamed soup back into the pot
-serve with a drizzle of olive oil
As always I look forward to your feedback!