Young & Hungry

A foggy day….in London town….so goes the classic song.  When foggy days hit Stateside, I enjoy making a soup as rich and thick as the dew in the air, and split pea soup fits the bill every time.  Pea soup has gotten a bad rap–true, it’s not the most glamorous or beautiful of dishes, but, when done right, it’s savory, filling, and super healthy, don’t know what’s so bad about that!  Here, I took my Nani’s recipe and punched it up a bit with some white wine for depth and lemon juice for brightness.  Guaranteed to warm your bones on even the foggiest of days.

Thick and rich for a chilly day!

 

 

Ingredients:

EVOO

1 shallot, minced

1 small onion, chopped

¼ cup chopped Italian parsley

1 dried bayleaf

½ c white wine

1 bag split peas (usually 12-16 oz)

3 vegetable bouillon cubes (I love Knorr)

2 T fresh lemon juice

 

 

Directions:

Heat 2 T EVOO in a large sauté pan or soup pon (I am LOVING my new All Clad copper core—thanks, mom!)  Add shallot, onion, parsley, and bay leaf and cook over medium heat until onion is translucent, about 5-7 minutes. 

  

 

Add split peas and white wine and cook, stirring, until wine is nearly all absorbed.  Add water to cover peas by an inch and bouillon cubes; bring to a boil.  Reduce heat to low and simmer until peas are tender and fall apart, about 60-80 minutes, adding water as needed. 

 

  

Once peas are tender, stir in lemon juice and serve.  Great topped with grated Romano cheese!