Split Pea Soup

One of the things I have in common with my dear father-in-law is his love for soup. In these chilly days of early spring when we're really craving some warmth, a bowl of warm Split Pea Soup really hits the spot. The first time I visited my in-laws back in April 2005 I had only been dating Greg for 3 months. His father had just suffered a heart attack and was in the hospital so I offered to make him a healthy, vegan version of Split Pea Soup from The Candle Cafe Cookbook (Candle Cafe is one of my favorite restaurants in NYC:). The soup was a huge hit. To celebrate the 5 Year Anniversary of making it for him and also his good health since then, I wanted to share the recipe with you all.
Garnish the soup with a drizzle of Extra Virgin Olive Oil and serve with a whole grain roll and salad for a balanced lunch or light supper. I've also included my recipe for home made croutons--so simple and much tastier than the ones out of a box!

Split Pea Soup
Serves: 6 Time: 1 1/2 hours

Ingredients:
2 1/2 cups Split Peas
1 Large Onion, peeled and chopped
3 Carrots, peeled and chopped
2 Celery stalks, chopped
1/2 Teaspoon fresh Rosemary, chopped
1/2 Teaspoon fresh Thyme, chopped
1/2 Teaspoon fresh Oregano, chopped
Sea salt and freshly ground pepper to taste

1. In a large stockpot, put 6 cups of filtered water and bring to a boil. Add the split peas, onion, carrot, celery, and herbs. Stir and bring to a boil again.
2. Reduce the heat to a simmer and cook uncovered until the peas and vegetables are tender, about an hour. For a creamy soup, transfer half of the mixture to a food processor or blender and blend until smooth. Then return that portion to the soup and mix well to combine.
3. Season to taste with salt and pepper and serve immediately. The soup will keep in the refrigerator for 5 days in an air-tight container or in the freezer for up to 3 months.


Homemade Croutons
Serves: 6-8 Time: 15 minutes

Ingredients:
1 loaf stale whole wheat baguette or any whole grain loaf you have
Extra Virgin Olive Oil
Freshly ground sea salt
Freshly ground black pepper
Freshly grated pecorino romano or parmigiano-reggiano(optional)

1. Pre-heat oven to 400 degrees.
2. Slice bread into 1/4-inch slices. Brush both sides with olive oil. Arrange in rimmed cookie sheet in single layer. Salt and pepper generously. Sprinkle with cheese if using.
3. Bake for 10 minutes or until golden brown. Let cool completely. Store in a heavy ziplock storage bag.