- Special Savings
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.
- 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 cheese
- 1/4 teaspoon fresh-ground black pepper
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.
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.
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.
Tip: 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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
515 calories; 18g total fat; 7mg cholesterol; 1388mg sodium; 65g carbohydrates; 25g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .