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Yellow Split Pea Soup with Rye

Yellow Split Pea Soup with Rye

Ingredients:
  • 2 tbsp olive oil
  • 1 large onion, minced (2 cups)
  • 3 ribs celery, sliced (¾ cup)
  • 2 medium carrots, minced (1 cup)
  • 1 clove garlic, minced
  • 1 tbsp paprika
  • 1 tsp ground turmeric
  • ½ tsp cayenne pepper (optional)
  • 1¼ cups yellow split peas
  • 2 tbsp lemon juice
  • 2 tbsp chives, minced
  • 1/8 tsp iodized sea salt, to taste
  • 2 sliced unsweetened rye bread, to be served with soup

  • Instructions

    Preparation:

    1. Heat oil in large pot or Dutch oven over medium heat.
    2. Add onion, celery, carrots, garlic and sauté for 10 minutes, or until vegetables have begun to brown.
    3. Add paprika, turmeric, and cayenne, and sauté for 30 seconds.
    4. Add split peas and 4½ cups water.
    5. Bring to a boil, then reduce heat to medium-low, cover, and simmer 45 to 60 minutes, or until split peas have broken down and soup is thick and creamy.
    6. Optional: Purée Soup with blender until smooth.
    7. Stir in lemon juice, and season with salt and pepper.
    8. Garnish with chives and serve with warm rye bread.
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