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Yellow And Green Split Pea Soup Split pea soup usually calls for ham as one of the ingredients, but this recipe is so good, you won't miss the ham at all. Miso more than compensates for the ham flavor. The soup tastes best when it has been refrigerated at least 24 hours prior to serving to let the flavor develop. Croutons are the classic garnish, or try it with a sparkle of minced fresh oregano, finely chopped, blanched carrots or Lightlife Fakin Bacon Bits on top for an added treat. Makes 14 servings |
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Ingredients: 1 tablespoon olive oil 1 pound split peas 1 tablespoon minced shallots 12 cups Vegetable Stock 1 medium onion, chopped 2 teaspoons sea salt 1 cup chopped carrots 1 teaspoon freshly ground black pepper 1/2 cup chopped celery 1/2 cup dry cooking sherry 1 tablespoon light chickpea miso, or regular miso 1/2 cup dry white wine 1 pound yellow split peas 1 cup plain soy milk | |
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Instructions: 1. In a large stockpot, heat the olive oil over medium heat. Add the shallots and cook, stirring, until golden, about 2 minutes. Add the onions, carrots and celery and cook, stirring, until the vegetables are softened, about 10 minutes. 2. Add the sherry and wine and simmer until the liquid is reduced by half. Add both kinds of split peas and the stock. Bring to a boil, then reduce the heat and simmer for 30 to 40 minutes, until the peas are mushy. 3. Remove from the heat and puree the mixture with an electric handheld blender or blend in a food processor until smooth. Add the salt, pepper, miso and soy milk. Continue to blend thoroughly. Transfer to a storage container and let sit for at least 1 hour to develop flavors. Reheat the soup to a simmer before serving. |
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