Split Pea Soup with Meyer Lemon and Thyme
1 large onion, diced
3 stalks celery, diced
1 tablespoon grapeseed oil
3 tablespoons fresh thyme leaves
3 tablespoons mirin
Sea salt
White pepper
3 cups green split peas
10 cups vegetable stock
1 Meyer lemon (zest and juice)
In soup pot or large Dutch oven over medium heat, sauté onion and celery in grapeseed oil until soft (about 4 minutes). Add thyme and mirin, season generously with salt and white pepper and sauté 2 minutes longer.
Rinse split peas and add to pot with sautéed vegetables. Add stock and bring to boil. Reduce heat to simmer, cover and cook for 2 1/2 hours or until peas are soft and soup is thick. If peas don’t fall apart completely, purée with handheld immersion blender until smooth. Remove from heat, stir in lemon juice and season to taste with salt and pepper. Top with lemon zest and serve. (Recipe by Terry Walters in Clean Start: Inspiring You to Eat Clean and Live Well with 100 New Clean Food Recipes)
Guys, this soup is DELICIOUS and EASY. It is delicious using just plain ole lemons (can't get Meyers out here) and plain black pepper (because I'm always too lazy to find the white in the pantry). Don't skip the mirin though--even my grocery has that!
We have the cookbook, which is actually full of easy and delicious recipes, but this soup is our favorite.
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