Split-Pea Soup with Portobellos

recipe
Meaty portobellos are especially good for adding substance and flavor to this soup, but shiitakes or other mushrooms will work well, too. You can also add a ham hock to the pot while the split peas cook, if you like.

Yield:

4

Recipe from


Ingredients

4 tablespoons olive oil
2 carrots, chopped
2 onions, chopped
2 ribs celery, chopped
3 cloves garlic, minced
1 2/3 cups green split peas
3 tablespoons chopped fresh parsley
9 cups water
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons salt
1 pound portobello mushrooms, stems removed, caps cut into 1/2-inch dice
6 tablespoons grated Parmesan
1/4 teaspoon fresh-ground black pepper

Preparation

1. In a large pot, heat 2 tablespoons of the oil over moderate heat. Add the carrots, onions, celery, and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

2. Add the split peas, parsley, water, thyme, and bay leaf. Bring to a boil. Reduce the heat and cook at a low boil, covered, until the peas are almost tender, about 35 minutes. Add 1 3/4 teaspoons of the salt and simmer 5 minutes longer. Remove the bay leaf.

3. Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Add the mushrooms and the remaining 1/4 teaspoon salt. Cook until the mushrooms brown, 5 to 10 minutes. Add the mushrooms to the soup and bring back to a simmer. Stir in the Parmesan and pepper.

Wine Recommendation: You'll need a white wine with body and lots of character to stand up to a hearty pea soup like this one. Greco di Tufo, with its full texture and big, nutty taste, is made for the job.

Note:

Quick From Scratch Italian

January 1998
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