A hearty fall and winter soup. Filling and satisfying but with little fat.
- 2 tablespoons neutral oil*
- ¾ cup onion, peeled, 1/3″ dice (can use part shallots)
- 1 cup celery root, peeled, 1/3″ dice
- 1 cup parsnip, peeled, 1/3″ dice
- ½ cup celery, peeled, 1/3″ dice
- ¼ teaspoon fresh cracked black pepper
- ¼ teaspoon tumeric
- 1 teaspoon smoked paprika
- 4 cups chicken broth, or vegetable broth (preferably home made)
- 4 cups water
- 1 pound dried split peas, rinsed
- 1 ½ cups carrots, peeled, 1/3″ dice
- 1 teaspoon natural smoked salt**, to taste – depends on saltiness of the broth
- 1 cup frozen sweet peas
Heat the oil in a heavy 4 quart pot over low heat. Add the diced onion, celery root and parsnip. Cook for 5 minutes over low heat until softened but not colored. Add pepper and tumeric and smoked paprika, stir. Add 4 cups of chicken broth, and 4 cups of water. Bring to a boil.
Add 1 pound of dried split peas. Bring to a simmer and cook at a simmer, covered for 45 minutes. Add the diced carrots and cook 15 minutes more. The peas will have fallen apart. Taste, if the peas have softened – great. If too hard, cover and cook a few more minutes. Add a little more water if too thick. Add the frozen peas, stir. After just one minute, using a stick blender or regular blender – puree 1/3 of the soup, so it’s chunky and creamy. Mix all togeteher. Pureeing the frozen peas gives a brighter green color. Taste for seasonings.
An easy soup to prepare, just some peeling and dicing. Please use all of these vegetables, you will taste the difference ! You can substitute some leeks for the onions, whites and light greens.
For a nice garnish ~ in a small bowl mix equal parts of sour cream and milk together. Spoon on top of each bowl of soup, swirling in circles.
An extra luxurious garnish: Parsley Oil – tons of flavor and bright, gorgeous color!
Blanch 1/2 cup clean parsley. Squeeze out all the water. Add parsley to a blender with 1/3 cup of extra virgin olive oil an a pinch of sea salt. Blend on high 1 minute, strain. Store in a sterile glass container in the refrigerator. Will keep about 2 weeks.
* with concerns about gmo’s and processing of oils , use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.
** I have used ‘bonfire extra smoked salt” from My Spice Sage.