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Greek-Style Split Pea Soup

Used with permission from the new The Vegetarian Slow Cooker Cookbook by Judith Finlayson

Alterations should be made to fit with your dietary needs. Please consult with your medical team before you attempt to make this recipe.

Greek-Style Split Pea Soup: Serves 8, Vegan friendly and can Be halved Medium to large (4 to 5 quart) slow cooker 2 cups yellow split peas (see Tips below) 1 tbsp olive oil 2 onions, finely chopped 4 stalks celery, diced 4 carrots, peeled and diced 4 cloves garlic, minced 1 tsp dried oregano, crumbled 1⁄2 tsp cracked black peppercorns 6 cups vegetable broth (see Tips, left) Salt optional Persillade, optional 1 cup packed fresh parsley, finely chopped 4 cloves garlic, minced 4 tsp red wine vinegar Extra virgin olive oil, optional

• 1. In a large pot, combine split peas and 8 cups (2 L) cold water. Bring to a boil over medium-high heat and boil rapidly for 3 minutes. Turn off heat and set aside for 1 hour. Drain and rinse thoroughly. Set aside.
• 2. In a skillet, heat oil over medium heat. Add onions, celery and carrots and cook, stirring, until softened, about 7 minutes. Add garlic, oregano and peppercorns and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add reserved split peas and broth and stir well.
• 3. Cover and cook on Low for 8 hours or on High for 4 hours, until peas are tender. Add salt to taste, if using.
• 4. Persillade, optional: In a bowl, combine parsley, garlic and vinegar. (You can also make this in a mini-chopper.) Set aside at room temperature for 30 minutes to allow flavors to develop. To serve, lade soup into bowls, drizzle with extra virgin olive oil, if using, and garnish with persillade, if using.

Tips

Traditional wisdom suggests that yellow split peas do not need to be soaked before cooking. However, I have found that without pre-soaking they are likely to be a bit tough, possibly because most are somewhat old by the time they are purchased. In any case, I find the safest strategy is to give them a quick soak as per Step 1.

I like to use Enhanced Vegetable Broth (see Variation, page 103) when making this recipe as the flavor is more intense. If you are halving this recipe, be sure to use a small (approx. 2 quart) slow cooker.

Make Ahead

Complete Steps 1 and 2. Cover and refrigerate overnight or for up to 2 days. When you’re ready to cook, complete the recipe.

This is a soup version of the Greek appetizer fava, a puree of yellow split peas and other delectable delights (see my recipe, page 41). Here I’ve suggested the addition of a persillade made with red wine vinegar as a flavor enhancer, but you can also finish the soup with a dollop of warm tomato sauce. For a smoother result, puree the soup after it has finished cooking.

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