SPLIT PEA SOUP WITH SUN-DRIED TOMATO GREMOLATA

Split Pea Soup with Sun-Dried Tomato Gremolata image

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.

Provided by Ellie Krieger

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes

Time 1h45m

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
2 cups diced onion
¾ cup finely diced carrot
⅔ cup finely diced celery
2 teaspoons minced garlic
6 cups low-sodium vegetable broth, or more as needed
1 ¼ cups dried green split peas
2 sprigs fresh thyme
1 bay leaf
½ teaspoon salt, or more to taste
¼ teaspoon ground black pepper
½ cup finely chopped fresh parsley
¼ cup finely chopped sun-dried tomatoes
¾ teaspoon garlic, minced
¼ teaspoon smoked paprika
¼ teaspoon salt

Steps:

Heat 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.

Nutrition Facts : Calories 373.2 calories, Carbohydrate 61.5 g, Fat 8.1 g, Fiber 20.8 g, Protein 18 g, SaturatedFat 1.2 g, Sodium 860.4 mg, Sugar 12.6 g