Creamy Split Pea Soup with Meyer Lemon Zest and Thyme

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Serving size:6
Total Time:
Creamy Split Pea Soup with Meyer Lemon Zest and Thyme

Ingredients

  • 1 large onion
  • 2 stalk celery, diced
  • 1 tbsp grapeseed oil
  • 3 tbsp fresh thyme
  • 3 tbsp mirin
  • sea salt
  • white pepper
  • 3 cup green split peas
  • 10 cup vegetable stock
  • 1 Meyer lemon (zest and juice)

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.

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