It is getting to be hearty soup season. This vegetarian split pea soup gets a subtle savory lift from a little miso paste. The combination of carrots, parsnip, celery, onion, garlic and leek, plus a little dill and bay leaves, gives the soup a little color and rich flavor.
My mother gave me some matzoh balls and I had the idea to add them to my split pea soup, thinned out quite a bit. Even though I usually associate matzoh balls with clear broth, this ended up being a very delicious combination.
Split Pea Soup
2 Tbl. oil (olive or safflower)
1 onion, chopped
1 leek, white and light green part, sliced thin
2 cloves garlic, minced
8 ounces split peas
2 bay leaves
1 parsnip, chopped
4 carrots, chopped
2 stalks celery, chopped
dill (4 frozen cubes, about 1 1/2 Tbl.)
1 tsp. light miso
Saute chopped onion, leeks and garlic in oil until translucent. Chop the remaining vegetables and saute them with the onion and garlic until tender and the onion is starting to get a little color. Add the split peas and 6-8 cups of water. Add salt and pepper to taste. Simmer until the split peas fall apart and dissolve into the soup. Add the dill and miso and adjust seasoning to taste.
Thin as desired with more water. Thinned out considerably, this soup is delicious with matzoh balls.