Split pea soup is called erbsensuppe in Germany, where it’s often eaten as part of a warming winter meal. Smoked paprika lends a sultry smokiness to this ham-free version, while homemade croutons add a satisfying crunch.
- 2 Tbs. olive oil
- 1 large onion, chopped (2 cups)
- 3 ribs celery, sliced (3/4 cup)
- 2 medium carrots, sliced (1 cup)
- 1 Tbs. smoked paprika
- 1 tsp. ground turmeric
- 1/2 tsp. cayenne pepper
- 11/4 cups yellow split peas
- 2 Tbs. lemon juice
- 2 Tbs. finely chopped fresh chives
- 4 oz. rye bread (2 to 3 slices)
- 1 clove garlic, halved
1. To make Soup: Heat oil in large pot or Dutch oven over medium heat. Add onion, celery, and carrots, and sauté 10 minutes, or until vegetables have begun to brown. Add paprika, turmeric, and cayenne, and sauté 30 seconds.
2. Add split peas and 4 1/2 cups water. 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 thickened and creamy.
3. Meanwhile, to make Croutons: Preheat oven to 350°F. Arrange bread slices on baking sheet, and bake 10 to 15 minutes, or until crisp, depending on thickness of bread. Remove from oven, and rub each slice with cut side of garlic clove. Cut bread into bite-size cubes.
4. Purée Soup with immersion blender until smooth. Stir in lemon juice, and season with salt and pepper, if desired. Garnish each serving with Croutons and chives.
- Calories: 265
- Carbohydrate Content: 42 g
- Fat Content: 6 g
- Fiber Content: 15 g
- Protein Content: 11 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 142 mg
- Sugar Content: 5 g