Split Pea Soup with Vegetables

 

Split Pea Soup with Vegetables

 

Pea soup dates back thousands of years. Street vendors sold it in ancient Athens. Peas, along with lentils and barley were among the earliest vegetables cultivated at the dawn of agriculture.

Tasty and nutritious, with loads of protein and dietary fiber, pea soup satisfies and sustains. Many versions of the soup are traditional in various cultures, but purely plant-based soup remains a winner. The richest flavor is achieved by browning the vegetables a bit in olive oil before adding them to the simmering peas.

The recipe serves six to eight, but leftovers are great.

1 pound (2 1/4 cups) dry green split peas

8 cups water

1 large bay leaf

1 medium-large onion

2 medium-large carrots

A small celeriac or 2 large sticks celery

3 cups broth made from the vegetable trimmings and peels

2 tablespoons olive oil

2 teaspoons salt, plus to taste

1/2 teaspoon dry savory or oregano

1/2 teaspoon black pepper, plus a little at the end

A small pinch of ground cloves

 

Rinse peas. Place in pot with water. Bring to a boil. Skim off foam. Add bay leaf. Simmer, stirring frequently and scraping bottom of pot, until peas start to break down.

Meanwhile peel onion, carrots and celeriac, if used. Make broth with peels, leaves of celery, if used, plus 3 cups water, simmering 20 minutes.

Coarsely dice the peeled or trimmed vegetables. Fry them with the oil until softened. Add to simmering peas. Strain vegetable-peel broth into soup. Add salt, dry herbs, pepper and cloves.

Simmer until peas disintegrate and vegetables are very tender. Add water, as needed, to keep the consistency lightly creamy (it thickens when it cools). Taste, and add salt if needed. Finish with a generous sprinkling of ground black pepper.