Yellow And Green Split Pea Soup

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Yellow And Green Split Pea Soup

 

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

 

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.

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.

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.

Serves 14.

 

 

 

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