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Double Pea Soup
with Roasted Red Peppers
Serves 6 to 8
Split pea soup is practically a pop-culture
icon, in the world of soups, that is. Or at
least we think so. Our split pea is a little
amped, featuring extra herbs and spices, a new
texture thanks to the addition of fresh green
peas, and a little bit of smoky-sweetness from
roasted red peppers.
3 tablespoons olive oil
2 large onions
2 carrots, peeled and cut into small dice
2 stalks, celery, chopped into ¼-inch pieces
2 ½ quarts water
1 pound dried split green peas
1-inch cube fresh ginger, peeled
1 bay leaf
2 teaspoons dried thyme
1 teaspoon dried tarragon
½ teaspoon ground coriander
½ teaspoon ground cumin
1 lb fresh (or frozen) peas
2 roasted red peppers cut into 1/2-inch pieces,
diced
Freshly ground pepper
1 ½ teaspoons salt, or to taste
PREHEAT a large stockpot over medium heat.
Sauté the onion and shallots 5 to 7 minutes,
until softened. Add the carrots and celery and
sauté for another 5 minutes until the veggies
are soft and slightly golden.
Add the water, split peas, ginger, bay leaf,
thyme, tarragon, coriander and cumin. Cover,
raise the heat to high to bring to a rolling
boil, then lower the heat to medium-low and
allow the sup to simmer, covered for 45 to 50
minutes until the split peas turn soft and
mushy.
Stir in the frozen green peas and diced roasted
pepper. Cover, and raise the heat to bring to a
boil again, then lower the heat and simmer for
another 20 minutes or until the green peas are
tender.
Remove the ginger cube and bay leaf. Allow to
sit 15 minutes before serving.
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