January 3, 2012
Danish Yellow Split Pea Soup
2 tablespoons olive oil
2 medium onions, chopped
2 stalks celery, diced
2 carrots, peeled and diced
1/4 celery root (celeriac), diced
7 cups vegetable broth
1 pound dried yellow split peas, rinsed
1 thyme sprig
1 bay leaf
4 tablespoons chopped parsley, divided
Salt (smoked salt if possible) and pepper to taste
3 medium onions, sliced
A few smoked almonds, chopped
In your soup pot, heat the olive oil, and sauté the onions until golden.
Add the remaining soup ingredients, including half the chopped parsley. Over medium-low heat, let the soup simmer, covered, for 1 hour. The soup will be done when the peas are soft and your house smells wonderful.
In the meantime, sauté the topping onions in a medium skillet until they are deep golden with dark crispy edges.
When the soup is ready to serve, remove the bay leaf and thyme sprig. Taste the soup and adjust salt and pepper as needed.
Pour the soup into wide bowls and top with the onions, almonds, and a sprinkling of parsley.
Tip: Good served with toasted rye bread and mustard.
Slow cooker option
Sauté the vegetables and put them into your slow cooker along with the remaining ingredients. Cook on low for 8-10 hours or on high for 6 hours.
Recipe by Laurie David and Kirstin Uhrenholdt, authors of The Family Dinner.
All figures are per serving (assumes 6 servings).
Fat: 8 g
Carbs: 64 g
Fiber: 22 g
Protein: 21 g
Sodium: 535 mg