Soup Club

We had two delicious soups last Monday- Split Pea Soup from Vegetarian Cooking for Everyone by Deborah Madison and Italian Wedding Soup by Rachel Ray made by MA.

Split Pea Soup
made my CC

1 1/2 cups split green peas, sorted and rinsed
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 large garlic cloves, chopped
1/4 cup chopped parsley
1 teaspoon fresh or dried chopped rosemary
1 teaspoon paprika
salt and freshly milled pepper
Aromatics: 2 bay leaves, 8 parsley branches, 6 thyme sprigs
2 quarts Basic Veggie Stock, or water (I used 1/2 store bought stock and 1/2 water)
Mushroom soy sauce- didn't use this
Chopped parsley, marjoram, or rosemary
1/2 cup small croutons browned in olive oil

Cover the peas with water and set aside.

Heat the oil in a soup pot over medium heat. Add the onion and carrots and saute until the onion takes on some color, about 10 minutes. Add the garlic, parsley, herbs, paprika, and plenty of pepper and cook for another few minutes. Drain the peas and add them to the pot along with the aromatics, 1 1/2 teaspoons salt, and the stock. Stir frequently at first to keep the peas from settling to the bottom. Once the soup comes to a boil, lower the heat and simmer, partially covered, until the peas have completely broken down, 1 hour or more. Add extra water if the soup becomes too thick. Remove the aromatics.

Season to taste with soy sauce and/or extra salt as needed. Serve with the chopped parsley and croutons in each bowl.

Can also add 1 bunch of spinach cut into 1/2" ribbons. Stir into the finished soup and cook until wilted.