Wednesday, March 9, 2011

Split Pea Soup with Lemon and Thyme

 { Split Pea Soup with Lemon and Thyme }

I found this recipe in Terry Walter's new book "Clean Start". It was beautiful, filling and very fresh tasting thanks to the addition of lemon and thyme.
I altered it slightly due to some alternative ingredients that I had on hand ( like olive oil in place of grapeseed oil ) However, I doubt the end result was much different than what the author had intended. The soup was wonderful and a very easy dinner to throw together on a week night.
We pared the soup with some toasted crostinis topped with meyer lemon olive oil, thyme and Cyrus Flake salt.

Split Pea Soup with Lemon and Thyme
adapted from "Clean Food" by Terry Walters
( this is my version )
1 large sweet onion ( I used Maui ) diced
3 stalks of organic celery, diced
1 Tb good olive oil
1 Tb dried thyme
3 Tbs mirin ( Japanese cooking wine )
salt to taste
cracked white pepper
3 cups rinsed green split peas
10 cups vegetable stock
zest and juice of one lemon ( I used Eureka but Terry suggests the milder Meyer )

In a large pot, saute onion and celery in oil ( about 3-5 mins ) over medium heat. Add mirin, thyme, a good pinch of salt/pepper and saute a couple more minutes.
Add peas and stock to sauteed veggies and bring to a boil. Reduce heat to simmer, cover and cook. Now, Terry suggested 2.5 hours of cooking time but my soup was done at 1.5 hrs ( ? ) Just saying....
Soup is finished when it is thick and peas fall apart when stirring. Remove from heat and add lemon juice and zest.
So simple and makes plenty for a few days worth of meals....


1 comment:

  1. This looks delicious, I love lemon and thyme together. It is one of my favorite combinations!