Split Pea Soup with Parmesan Crisps

For once, it has actually been consistently cold outside (which is a rare sight to behold in the south) and I could not be more elated.

Ever since November October hit my brain has been a slurry of warm, comforting recipes usually involving cinnamon and marzipan. Unfortunately making a marzipan soup doesn't sound too appetizing so I decided to take a more traditional route.

Surprisingly I have never actually made split pea soup from scratch before (outside of culinary school) so I decided to consult the all-knowing Ina for suggestions. I have always liked the taste of split peas, but let's face it it's not the most attractive soup out there. To class it up and add some texture, I decided to top it with Parmesan crisps, which is a semi-swanky way of saying delicious bits of burnt cheese. The saltiness from the cheese bits paired perfectly with the creamy texture of this vegetarian classic.

Split Pea Soup

serves 5-6, recipe adapted from Ina Garten

1 cup yellow onions, diced small
2 cloves garlic, minced
1/8 cup good olive oil
1/2 tsp dried oregano
1/4 tsp ground rosemary
1 -1/2 tsp kosher salt
1 tsp freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups vegetable stock

For Parmesan crisps, click HERE

Directions:

1.In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, rosemary, salt, and pepper until the onions are translucent, 10 to 15 minutes.

2.Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Blend for smoother consistency if desired. Serve hot.