2 tbsp. Butter
\n1 large yellow onion, chopped
\n1 tsp. minced garlic
\n2 stalks celery, chopped
\n2 carrots, peeled and chopped
\n1 tsp. dried thyme
\n2 bay leaves
\n1 tsp. salt
\n\u00bd tsp. freshly ground pepper
\n1 pound dried green split peas, rinsed and picked over
\n8 cups vegetable broth
\n\u00bd c. white wine
\n\u00bc cup chopped parsley (optional)<\/p>\n
In a large stockpot over medium heat melt the butter. Add the onion, garlic, celery and carrots and cook, stirring, until tender, about 4 minutes. Add the thyme, bay leaves and pepper and stir to coat the vegetables. Add the split peas, stock or broth and wine and bring the mixture to a boil. Reduce the heat to medium-low, partially cover and bring the mixture to a simmer. Cool, stirring occasionally, until the peas are tender, about 45\u00a0minutes. add, salt<\/p>\n
Remove and discard the bay leaves. Working in batches after slightly cooled, carefully transfer the soup to a blender or food processor and process until smooth. Be very careful as a hot mixture in the blender will cause the top to fly off. Return the pureed soup to the pot, set over medium heat and bring the soup to a simmer. Cook until heated through, about 2 minutes.<\/p>\n
Ladle the soup into bowls and top with parsley. 6-8 servings<\/p>\n
Instant pot=16 min high pressure, 10 min NR<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tbsp. Butter 1 large yellow onion, chopped 1 tsp. minced garlic 2 stalks celery, chopped 2 carrots, peeled and chopped 1 tsp. dried thyme 2 bay leaves 1 tsp. salt \u00bd tsp. freshly ground pepper 1 pound dried green … Continue reading