Split Pea Soup With Sun-Dried Tomato Gremolata
72nd annual emmy awards34 viewsdec 05, 2020.
Recipe Summary Split Pea Soup With Sun-Dried Tomato Gremolata
This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". Soup keeps up to 4 days, chilled in an airtight container, or frozen up to 3 months. Gremolata can be made up to 4 days ahead and chilled in a separate airtight container.Ingredients | Courteney Cox 2020 Images2 tablespoons olive oil2 cups diced onion¾ cup finely diced carrot⅔ cup finely diced celery2 teaspoons minced garlic6 cups low-sodium vegetable broth, or more as needed1 ¼ cups dried green split peas2 sprigs fresh thyme1 bay leaf½ teaspoon salt, or more to taste¼ teaspoon ground black pepper½ cup finely chopped fresh parsley¼ cup finely chopped sun-dried tomatoes¾ teaspoon garlic, minced¼ teaspoon smoked paprika¼ teaspoon saltDirectionsHeat oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 6 minutes. Stir in garlic; cook 30 seconds more. Stir in broth, split peas, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce heat to low; simmer, partially covered, until peas are falling apart, about 1 1/4 hours.Meanwhile, stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl.Remove thyme sprigs and bay leaf from soup; discard. Add more broth or water to thin as desired, and more salt to taste. Serve topped with gremolata.Substitute vegetable broth with chicken broth if preferred.If you prefer creamy soup, puree with an immersion blender or in several batches in a regular blender.This recipe is from "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet" by Ellie Krieger, from Da Capo Lifelong Books. (C) Copyright 2019 Ellie KriegerInfo | Courteney Cox 2020 Imagesprep: 20 mins cook: 1 hr 25 mins total: 1 hr 45 mins Servings: 4 Yield: 4 servings
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