Split Pea Soup (Crockpot)

Ingredients

For soup

• 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

For Persillade

• 1 cup parsley, chopped
• 4 garlic cloves, minced
• 4 teaspoons red wine vinegar

Directions

1. 1

   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.

2. 2

   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.

3. 3

   Stir in reserved split peas and broth.

4. 4

   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.

5. 5

   Puree with and immersion blender if desired.

6. 6

   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.

7. 7

   To serve ladle soup into individual bowls and garnish with the persillade.