Smoky Vegetarian Split Pea Soup
 
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon minced shallots
  • 1 medium onion, chopped
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • ½ cup dry cooking sherry
  • ½ cup dry white wine
  • 1 pound yellow split peas
  • 1 pound green split peas
  • 12 cups vegetable stock or water
  • 2 teaspoons salt
  • 1 teaspoon fresh ground pepper
  • 1 tablespoon miso
  • 1 cup milk (almond, soy or regular)
Instructions
  1. Heat oil in a large stockpot over medium heat. Add shallots and cook until golden, about 2 minutes. Add onions, carrots and celery and cook, stirring, until vegetables softened, about 10 minutes.
  2. Add sherry and wine and simmer until liquid is reduced by half. Add both kinds of peas and stock. Bring to a boil and simmer uncovered for at least an hour, until peas are mushy. If liquid runs low before peas are finished cooking, add more water as necessary.
  3. Remove from heat and puree with an immersion blender until smooth. If you don't have an immersion blender, carefully transfer mixture to a blender and process until smooth. Add salt, pepper, miso and milk. Continue to blend thoroughly. Let sit for at least an hour to develop flavors. When reheating, you may need to add water.
Notes
Adapted from Totally Dairy-Free Cooking by Louis Lanza
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2014/10/smoky-vegetarian-split-pea-soup/