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Split Pea Soup with Sun-Dried Tomato 'Gremolata' Recipe

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This recipe for Split Pea Soup with Sun-Dried Tomato 'Gremolata' is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SOUP
2 T olive oil
2 c diced onion
3/4 c finely diced carrot
2/3 c finely diced celery
2 tsp minced garlic
6 c low sodium vegetable broth or chicken broth
1 1/4 c dried green split peas
2 fresh thyme sprigs
1 bay leaf
1/2 tsp salt
1/4 tsp black pepper

'GREMOLATA'
1/2 c finely chopped fresh parsley
1/4 c finely chopped sun-dried tomatoes
3/4 tsp finely minced garlic
1/4 tsp smoked paprika
1/4 tsp salt
Directions:
Directions:
SOUP
1. Heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 6 minutes. Stir in garlic, cook 30 seconds more. Stir in broth, split peas, thyme, bay leaf, salt and pepper; bring to a boil. Reduce heat to low, simmer, partially covered, until peas are falling apart, about 1 1/4 hours.

TOPPING
2. Meanwhile stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl.

3. Remove thyme sprigs and bay leaf from soup and discard. Add more broth or water to thin as desired, and more salt to taste. (If you prefer creamy soup, puree with an immersion blender or in several batches in a regular blender.
4. Serve topped with 'Gremolata'.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hr 35 min
Personal Notes:
Personal Notes:
Soup keeps up to 4 days in an airtight container or frozen for 3 months.

'Gremolata' can be made up to 4 days ahead and chilled in an airtight container.

 

 

 

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