Split-Pea Soup with Portobellos

Split-Pea Soup with Portobellos

Kelsey Jane

Rate
Rating starsRating starsRating starsRating starsRating stars
4
ratings
Comments
hot - pot
Activ time:
35 min
Total time:
1h 15min
chef hat
 Difficulty of preparing:
easy
Meaty portobellos are especially good for adding substance and flavor to this soup, but shiitakes or other mushrooms will work well, too. You can also add a ham hock to the pot while the split peas cook, if you like.
Nutrition: Per serving
kcal
469
fat
23g
saturates
9g
carbs
46g
sugars
2g
fibre
4g
protein
17g
salt
1.9g

Ingredients

4 tablespoons olive oil, 2 carrots, chopped 2 onions, chopped 2 ribs celery, chopped 3 cloves garlic, minced 1 2/3 cups green split peas, 3 tablespoons chopped fresh parsleym, 9 cups water, 1/2 teaspoon dried thyme, 1 bay leaf, 2 teaspoons salt, 1 pound portobello mushrooms, stems removed, caps cut into 1/2-inch dice, 6 tablespoons grated Parmesan, 1/4 teaspoon fresh-ground black pepper

Directions

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. 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. 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.
Split-Pea Soup with Portobellos
Rating starsRating starsRating starsRating starsRating stars
Nikola
I actually found this recipe in a cook book that pulled recipes from different chefs. I've made it a few times over the past couple of years and every time I make it I ask myself why I don't make it more often! I love it, my husband loves it. The poached egg on top is a perfect way to bring the delicious ingredients together.
Sonja
Not very clear-put mushrooms in bowl and do you add the other ingredients to the bowl or to the fennel in the skillet and then stir in Mushrooms? I wish I had crushed the fennel seeds after toasting-on the fence as to whether I’ll try again
Vilijam
Deliciously earthy. I especially enjoyed the mushroom conserva on crostini topped with either brie or ricotta!
Sarah Bolla
You can often find storebrand Worcestershire sauce that does not have anchovies (anchovies = expensive ingredient, storebrand = cheaper without anchovies) e.g. Walmart's "Everyday Essentials" Worcestershire does not have anchovies.

You may also like

Portobello Mushroom and Red Pepper Pizza

This substantial pizza features meaty portobello mushrooms and bright red bell peppers, simply paired with fresh salted mozzarella, grated Parmesan, and fresh basil. If you don't have fresh basil, stir some pesto into the peppers and mushrooms before putting them on the pizza.
Jump to recipe

Pasta Shells with Portobello Mushrooms

Boursin, a French cheese available in most supermarkets, melts smoothly to make an appetizing sauce. We call for pepper Boursin, but the dish is equally good with the herb-and-garlic version; just add a little fresh-ground black pepper to the finished pasta
Jump to recipe

Mushrooms

This is some tour page is dedicated to mushroom lovers. Discover different types of mushrooms, harvesting tips, and inspiring recipes. Enjoy nature and discover the world of mushrooms with usext inside of a div block.

Reach Us

© 2024 Kingdom Mushroom by Veljko