Split Pea and Mushroom Soup

As the icy fingers of winter start creeping up outside the window, there is often nothing so warming and comforting as a hot bowl of split pea soup. Plain and simple, or with the added flair of spices, mushrooms and fresh grated Parmesan cheese, this earthy and sweet soup is always a nice way to curl up for the season.

Split Pea and Mushroom Soup

1 cup dried green split peas
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced or crushed
2 carrots, sliced
2 celery stalks, sliced
2 jalapeño peppers, seeded and minced
1/2 teaspoon dried red chili flakes
2 1/2 cups water
2 cups vegetable stock
1 bay leaf
1/4 teaspoon dried tarragon
juice and zest from 1/2 lemon
1/2 teaspoon sea salt, or to taste
6 ounces fresh mushrooms, sliced
1/4 cup fresh grated Parmesan cheese

Rinse the split peas and soak for 2-3 hours in cold water. Drain and set aside.

Heat a large saucepan or soup pot over medium heat. When hot, toss in 1 tablespoon of the olive oil, wait a few moments, then swirl to coat the pan. Add the onion, garlic, carrots and celery, and sauté for 5 minutes or until the onion is soft. Toss in the jalapeños and red chili flakes, and sauté for one more minute.

Add the split peas, water, vegetable stock, bay leaf, tarragon and lemon zest to the pot. Raise the heat and bring to a boil, then reduce the heat to medium-low, cover, and simmer for 45 minutes or until the split peas are soft.

Meanwhile, heat another pan at medium-high heat. Add the remaining tablespoon of olive oil, swirl to coat the pan, and stir in the mushrooms. Cover and cook for 10 minutes, stirring frequently, until the mushrooms are soft and brown.

Discard the bay leaf from the soup and add the mushrooms. Remove from heat and season with lemon juice and salt. Ladle into bowls and scatter with fresh grated Parmesan cheese. Serves 4-6.

Other split pea soups you may enjoy:
Indian-Style Split Pea Soup
Green Pea Soup
Creamy Split Pea and Vegetable Soup

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