Creamy Split Pea Soup with Meyer Lemon Zest and Thyme |
My local natural food store has an incredible selection of prepared foods, yet I always end up selecting the split pea soup. While I love making my own, it’s so comforting to know that this soup is always there prepared and waiting for me. No matter where I am in my day, I find it 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. Makes 6 servings.
Ingredients
- 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)
Directions
1. 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.
2. Rinse split peas and add to pot with sautéed vegetables. Add stock and bring to boil.
3. Reduce heat to simmer, cover and cook for 2 ½ hours or until peas are soft and soup is thick. If peas don’t fall apart completely, puree with handheld blender until smooth.
4. Remove from heat, stir in lemon juice and season to taste with salt and pepper. Top with lemon zest and serve.
Excerpted from Clean Start: Inspiring You to Eat Clean and Live Well by Terry Walters. Copyright © 2010 by Sterling Epicure. Excerpted by permission of Sterling Publishing.
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