- 2.5 cups dried split peas (1 pound), rinsed and picked over
- 10 cups vegetable stock
- 2 teaspoons olive oil
- 1 large onion, diced
- 1 clove garlic, minced
- 2 cups sliced carrots
- 2 cups sliced celery
- 2 bay leafs
- 1 tablespoon dried oregano
- 1 large bunch parsley, chopped
- Salt and pepper to taste
- Juice of 1 lemon
- Croutons or crème fraiche (optional, to garnish)
I met Robyn Shields at Equinox where we were on the same workout schedule and became friends. She’s since moved to Los Angeles, but before she left, she sent me this recipe. I have no idea where she got it from, but it’s fantastic.
How to make it
- Heat olive oil in a soup pot over medium heat. When it’s hot, add the onions and sauté for a few minutes until they soften and begin to sweat. Add the garlic and sauté for another minute.
- Add the carrots, celery, peas, stock, and herbs to the pot and bring to a boil. Reduce to a simmer, and, stirring occasionally, let the soup go for 2 hours, partially covered.
- Add the lemon juice and salt and pepper to taste. Allow the soup to simmer for another few minutes, then remove the bay leaves.
- I use an immersion blender to puree the soup; Robyn throws the whole thing into the Vitamix, so either would work. If you use the Vitamix you can probably cook the soup around 90 minutes. If you’re using the immersion blender, you’ll need the full two hours to completely dissolve the peas.
- Top with croutons or a dollop of creme fraiche.