Author Notes
Split green pea soup was one of my favorites growing up, especially during the holidays. I wanted to make a warm-weather alternative by subbing yellow split peas and fresh corn for the traditional green. A touch of chickpea miso (you could use another light colored miso if that's easier to find) in the broth also adds lightness and that happy yellow color. Adapted from Flour Bakery's Classic Split Green Pea. —Mari Miyachi
Ingredients
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3 tablespoons
olive oil
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1
onion, sliced
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2
carrots, sliced thick
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1
leek, sliced thin
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2
garlic cloves, minced
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1 tablespoon
fresh thyme
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1
bay leaf
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2 tablespoons
chickpea miso
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1/2 cup
yellow split peas
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1
yukon gold potato, peeled and diced
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3
ears corn, kernels cut from the cob
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2 tablespoons
Dijon mustard
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1/2 teaspoon
pepper
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1
lemon, juiced
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1/4 cup
flat-leaf parsley, chopped
Directions
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In a heavy-bottomed pot, heat the olive oil over low heat. Add the onion, carrot, leek and garlic. Cook the veggies until they turn soft, about 10 minutes.
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Add the thyme, bay leaf, miso and 6 cups of water. Bring to a boil and then let simmer, uncover, stirring occasionally for about 1 hour.
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Add the split peas, potato, and another cup of water. Turn the heat up to medium and continue to cook, stirring occasionally, for another hour.
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Remove the bay leaf. Transfer half the soup to a blender and blend until smooth. If you like your soup smooth, blend the entire batch.
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Add the corn, dijon, pepper, lemon juice, and parsley. Simmer for another 5 minutes, so everything is warmed through. Serve immediately.
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