Green Split Pea Soup with Wine
Recipe: Green Split Pea Soup with Wine
From: Bernard Clayton's Complete Book of Soups and Stews
Serves: 6-8
1 lb. green split peas, washed and drained
5-6 c. water
1 bay leaf
2 tsp. salt
1 c. minced onion
3 cloves garlic, minced
1 c. minced celery
1-2 med. potatoes, thinly sliced
2 c. thinly sliced carrots
14-1/2 oz. can diced tomatoes
1/4 c. dry red wine
1/4 tsp. dry mustard
1/4 tsp. thyme
1/4 - 1/2 tsp. sesame oil
2 Tbsp. red wine vinegar
1/4 c. minced fresh parsley (optional)
freshly ground black pepper
Wash and pick over peas. Place in 4-qt. saucepan, cover with 5 c. water, and add bay leaf and salt. Bring to a simmer over med.-low heat and cook until tender, about 1 hr.
Meanwhile, prepare the vegetables. Place onion, garlic, celery, potatoes, and carrots in a large covered skillet and smother over low heat until soft and translucent, stirring occasionally (takes 20-30 min).
Add contents of skillet to the soup and simmer another hour (total of 2 hours). Add 1 c. water if soup seems too thick. Fifteen minutes before serving, add the tomatoes, red wine, mustard, thyme, and sesame oil. Stir to blend well. Just before serving, add vinegar, parsley, and pepper to taste.
Notes:
I've now given this recipe to a whole bunch of people - SO and I both really like it. It's easy, makes lots, reheats very well, and is low-fat and vegetarian. The soup keeps up to a week in the refrigerator and is filling, too.
The smothering technique for the vegetables works quite well; there's enough moisture in them that as long as the heat is low, the cover is on, and you stir every few minutes, they won't stick and cook without any added oils. It tends to get very thick; I use at least 6 c. of water in preparing the soup, and often add more when reheating, as it thickens more over time.
From: Bernard Clayton's Complete Book of Soups and Stews
Serves: 6-8
1 lb. green split peas, washed and drained
5-6 c. water
1 bay leaf
2 tsp. salt
1 c. minced onion
3 cloves garlic, minced
1 c. minced celery
1-2 med. potatoes, thinly sliced
2 c. thinly sliced carrots
14-1/2 oz. can diced tomatoes
1/4 c. dry red wine
1/4 tsp. dry mustard
1/4 tsp. thyme
1/4 - 1/2 tsp. sesame oil
2 Tbsp. red wine vinegar
1/4 c. minced fresh parsley (optional)
freshly ground black pepper
Wash and pick over peas. Place in 4-qt. saucepan, cover with 5 c. water, and add bay leaf and salt. Bring to a simmer over med.-low heat and cook until tender, about 1 hr.
Meanwhile, prepare the vegetables. Place onion, garlic, celery, potatoes, and carrots in a large covered skillet and smother over low heat until soft and translucent, stirring occasionally (takes 20-30 min).
Add contents of skillet to the soup and simmer another hour (total of 2 hours). Add 1 c. water if soup seems too thick. Fifteen minutes before serving, add the tomatoes, red wine, mustard, thyme, and sesame oil. Stir to blend well. Just before serving, add vinegar, parsley, and pepper to taste.
Notes:
I've now given this recipe to a whole bunch of people - SO and I both really like it. It's easy, makes lots, reheats very well, and is low-fat and vegetarian. The soup keeps up to a week in the refrigerator and is filling, too.
The smothering technique for the vegetables works quite well; there's enough moisture in them that as long as the heat is low, the cover is on, and you stir every few minutes, they won't stick and cook without any added oils. It tends to get very thick; I use at least 6 c. of water in preparing the soup, and often add more when reheating, as it thickens more over time.