Thursday, July 25, 2013

Green Split Pea Soup with Kale

Soup is many splendid things, but mostly it is satisfying. In Poland (where I grew up), dinner usually consists of two courses: soup and the main dish. I am happy with having two bowls of soup instead.

Fun Fact: I worked at a popular soup chain in NYC while in college and got to know soup on a more intimate level. We, meaning myself and soup, are still simpatico.


Green Split Pea Soup with Kale

Green Split Pea Soup with Kale

1 tablespoon olive or vegetable oil
1 medium sized onion, finely chopped
3 medium sized carrots, finely chopped
3 garlic cloves, minced
1 teaspoon salt
Freshly ground black pepper
1 teaspoon ground cumin
2 teaspoons dried thyme
1 bay leaf
1 ½ cups green split peas, rinsed and picked over
7 cups vegetable broth
1 bunch kale, stems removed, leaves torn into pieces
1 teaspoon balsamic vinegar (optional)

Preheat large soup pot over medium heat. Sauté the onion in oil for about 5 minutes. Add carrots, garlic, salt, pepper, cumin, thyme, bay leaf and sauté for another minute. Stir continuously, add a splash of water if necessary, to prevent from sticking. 

Add split peas and broth. Cover the pot and bring it to a boil. Once boiling, lower the heat to simmer and cook for about 1 hour, until the peas are creamy. Stir occasionally. Add prepared kale 15 minutes prior to the soup being ready. Turn off the heat and add balsamic vinegar if using. Taste for for salt and seasonings. Allow the soup to sit for 10 minutes prior to serving. 

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