Name: Split Pea Soup with Portobellos
Yield: 4
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 -

Recipe information

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Ingredients for - Split Pea Soup with Portobellos

1. 4 tbsp. olive oil -

2. 2 carrots -

3. 2 onions -

4. 2 celery ribs -

5. 3 clove garlic -

6. 1 c. green split peas -

7. 3 tbsp. chopped fresh parsley -

8. 9 c. water -

9. 1/2 tsp. dried thyme -

10. 1 bay leaf -

11. 2 tsp. salt -

12. 1 lb. portobello mushrooms -

13. 6 tbsp. grated Parmesan -

14. 1/4 tsp. fresh-ground black pepper -

How to cook deliciously - Split Pea Soup with Portobellos

1. Stage

In 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.

2. Stage

Add 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.

3. Stage

Meanwhile, 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.

4. Stage

Wine 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.