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Creamy Split Pea Soup with Meyer Lemon Zest and Thyme


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Creamy Split Pea Soup with Meyer Lemon Zest and Thyme

Creamy Split Pea Soup with Meyer Lemon Zest and Thyme
Gentl & Hyers
Provided by:
total prep
No matter where I am in my day, I find split pea soup a calming and soothing treat. This version is perked up with the addition of sweet and tart Meyer lemons. It freezes well, so make enough to put some away for another day.

Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.

Ingredients

Directions

  • In soup pot or large Dutch oven over medium heat, sauté onion and celery in 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 blender until smooth. Remove from heat, stir in lemon juice and season to taste with salt and pepper. Top with lemon zest and serve.

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