Ingredients
4 tbsp. olive oil
2 carrots
2 onions
2 celery ribs
3 clove garlic
1 c. green split peas
3 tbsp. chopped fresh parsley
9 c. water
1/2 tsp. dried thyme
1 bay leaf
2 tsp. salt
1 lb. portobello mushrooms
6 tbsp. grated Parmesan
1/4 tsp. fresh-ground black pepper
Preparation
Step 1In a large pot, heat 2 tablespoons of the oil over moderate heat. Add the carrots, onions, celery, and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.Step 2Add the split peas, parsley, water, thyme, and bay leaf. Bring to a boil. Reduce the heat and cook at a low boil, covered, until the peas are almost tender, about 35 minutes. Add 1 3/4 teaspoons of the salt and simmer 5 minutes longer. Remove the bay leaf.Step 3Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Add the mushrooms and the remaining 1/4 teaspoon salt. Cook until the mushrooms brown, 5 to 10 minutes. Add the mushrooms to the soup and bring back to a simmer. Stir in the Parmesan and pepper.Step 4Wine pairing: You’ll need a white wine with body and lots of character to stand up to a hearty pea soup like this one. Greco di Tufo, with its full texture and big, nutty taste, is made for the job.
