Soups
Creamy Pea Soup

M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free​

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Creamy Pea Soup
P | VEG | V | GF
Serves 6 to 8, depending on the rest of the menu.

When I was a kid, one of my favorite soups was Campbell's Pea Soup from a can. My Mom used to serve it with sliced kosher hot dogs. I loved it, still do, but didn't understand the hot dog connection until years later, when I realized traditionally, pea soup is made with a ham bone.
  
Recipe adapted from Williams-Sonoma Kitchen Library - Soup
 

Ingredients
​2 C dried split peas
¼ C oil
2 yellow onions, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, smashed & finely chopped
6 – 8 C vegetable stock or water
1 can peas, drained
2 large sprigs fresh parsley
2 bay leaves
1 sprig fresh thyme
Salt & pepper
​Fresh lemon wedges

Directions

1. Sort through the dried split ​peas; remove any impurities or discolored peas.
2. In a large pot on top of the stove, sauté onions, carrot, celery & garlic in oil, until onions are translucent – about 5 minutes.
3. Add 6 cups of stock or water, the dried split peas, parsley, bay leaves & thyme.
4. Bring to a boil, reduce to a gentle simmer, cover and let cook for about an hour. Stir occasionally while simmering and add stock or water as needed.
5. After an hour, add the canned peas and continue cooking another half hour until all the peas are reduced to a thick puree texture.
6. Remove parsley, bay leaves & thyme. Use an immersion blender to puree soup until it’s completely smooth, without any lumps. (If you don’t have an immersion blender, let soup cool before pureeing in a food processor.)
7. Serve in mugs with a lemon wedge on the side for squeezing.

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