SPLIT PEA SOUP (CROCKPOT)

Split Pea Soup (Crockpot) image

Provided by ellie_

Categories Beans

Time 10h30m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups yellow split peas
1 tablespoon olive oil
2 onions, chopped
4 stalks celery, diced
4 carrots, peeled and diced
4 garlic cloves, minced
1 teaspoon oregano, dried
1/2 teaspoon cracked peppercorn
6 cups vegetable broth
salt
1 cup parsley, chopped
4 garlic cloves, minced
4 teaspoons red wine vinegar

Steps:

In a large pot combine split peas with 8 cups of water. Bring to a boil over medium high heat and boil for 3 minutes. Turn off heat and set aside for 1 hour. Drain and rinse. Set aside.
In a skillet over medium heat heat the oil and then add the vegetables (onions - carrots), cooking for 6-10 minutes or until vegetables are softened. Add garlic, oregano and pepper and cook for another minute, stirring. Transfer to crockpot.
Stir in reserved split peas and broth.
Cover and cook on low for 8-10 hours (or on high for 4-5 hours) or until peas are tender. Add salt if needed.
Puree with and immersion blender if desired.
To make the optional persillade: in a small bowl combine persillade ingredients (or use a mini chopper). Set aside at room temperature for 30 minutes.
To serve ladle soup into individual bowls and garnish with the persillade.