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Categories:Viewed: 51 - Published at: 7 years ago
Ingredients
- 1 cup Mushrooms, Sliced
- 1 Yellow Onion, Chopped
- 2 Cloves Garlic, Minced
- 4 cups Water
- 4 cups Vegetable Stock, Low-Sodium
- 2 cups Dried Split-Peas
- 3/4 cup White Wine
- 3 tablespoons Olive Oil
- 1 tablespoon Salt
- 1 tablespoon Pepper
Method
- Heat 1 tbsp olive oil in large pan or dutch oven/cast iron pot.
- Add onions, garlic and mushrooms. Saute for 5 minutes.
- Add split-peas, along with 4 cups water, 2.5 cups vegetable stock and 1/2 cup wine.
- Put top on and let simmer for 20 minutes. Remove and stir. If liquid is really low add 1/4 cup vegetable stock and 1/4 cup water at a time.
- Let simmer for another 10-15 minutes. Peas should be al dente, meaning they should not be crunchy but they also should not be mushy. If they have reached this stage, you can turn the stove top off. If they have not, check liquid levels, adding water and vegetable stock as instructed in Step 4 and let simmer for another 5-10 minutes. Proceed to Step 6 when peas have reached al dente.
- Pour contents of pot into food processor (or blender if necessary). Add salt and pepper. Puree until smooth. Add 2tbsp olive oil and 1/4 cup of wine (if you need all of the wine to be cooked in with the dish, add the full 3/4 cup of wine in Step 3). Puree again for 30 seconds.
- If the soup is too thick, feel free to add 1/4 cup of water at a time and puree until it is the consistency you desire. www.simplefoodhealthylife.com
