Recipe: Yellow Split Pea Soup

Serves 4.

Note: This soup gives a nod to the cuisine of modern-day Turkey, where evidence of lentil and pea cultivation goes as far back as 8000 B.C. By slowly sautéing onions while the split peas cook, you can amplify the earthy sweetness of an inexpensive vegetable, and boost the flavor of this simple soup. Crisp croutons with a kiss of Dijon mustard provide a textural contrast, and are a great way to economize by using up stale bread. From Robin Asbell.

• 1 c. yellow split peas, sorted and rinsed

• 1 large carrot, peeled and chopped

• 2 celery ribs, chopped

• 1 large bay leaf

• 4 c. water, approximately

• 1 tbsp. fresh oregano, coarsely chopped

• 1/4 c. fresh parsley, chopped

• 4 tbsp. extra-virgin olive oil, divided

• 2 large onions, slivered

• 1/2 tsp. salt, divided

• 4 slices whole wheat bread, cubed (4 c.)

• 1/2 tsp. freshly ground black pepper

Directions

Preheat the oven to 300 degrees.

In a large pot, combine the yellow split peas, carrot, celery, bay leaf and 4 cups water. Stir and place over medium-high heat to bring to a boil. Reduce the heat to medium-low to achieve a gentle simmer, and cover the pot. Check every 10 minutes and adjust heat so it doesn't boil over. Cook for 40 to 50 minutes.

Meanwhile, caramelize the onions. In a large sauté pan, heat 2 tablespoons olive oil over medium-high heat. Add the onions and stir until they start to sizzle and soften, about 3 minutes. Reduce the heat to medium-low and stir every 5 minutes. The onions will shrink and turn caramel brown. Add 1/4 teaspoon salt to the onions.

In a large bowl, mix the Dijon mustard and remaining 2 tablespoons olive oil. Add the cubed bread and sprinkle with the remaining 1/4 teaspoon salt and add the pepper. Spread the cubes on a sheet pan and bake for 15 minutes, then stir, and bake for 15 minutes more. Stir again and bake for 15 minutes, until the croutons are crisp.

Serve individual cups of soup with onions swirled in and a topping of croutons.

Nutrition information per serving:

Calories390Fat15 gSodium560 mg

Protein15 gCholesterol0 mgDietary fiber17 g