Split Pea Soup with Portobello Mushrooms
Vegetarian split pea soup with portabello mushrooms (adapted from 1998 Food and Wine, Quick From Scratch Italian)
Servings: 6
Ingredients
- 2 cups green split peas
- 9 cups water
- 2 Onions diced
- 2 Carrots diced
- 2 Celery ribs diced
- Handful of lemon basil OR fresh tarragon
- 4 tablespoons olive oil
- 3 garlic cloves diced, 1 garlic clove for croutons
- lemon juice of 1/2 lemon and lemon zest
- 1 pound portobello mushrooms diced (no stems)
- dash crushed red pepper
- bay leaf
- black pepper
- 2 teaspoons sea salt divided
- grated pecorino to top soup
Instructions
- In heavy bottom soup pot sauté carrots, onions, garlic in some olive oil until soft about 5 minutes.
- Add peas, herbs, lemon juice, zest and water. Reduce heat until peas are tender about 35 minutes. Add 1 1/2 salt, simmer 5 more minutes. Remove bay leaf. Adjust liquid level.
- Sauté mushrooms in olive oil 5-10 minutes season with 1/2 teaspoon salt, add to soup.
- Serve with croutons and grated pecorino cheese.
Croutons
- Take crusty bread, cut into large chunky cubes, brush LIGHTLY with olive oil, roast at 400 until crispy. Remove from oven and immediately rub with garlic.