Go Meatless and Green

split pea soup

After the hoopla of Mardi Gras, many of us settle down to a more austere way of eating during the Lenten season.  Also, as we notice the trees starting to leaf out in a thousand shades of green, our thoughts turn to St. Patrick’s Day and here in Murphys, to our own Irish Day on March 15. In honor of March, we’d like to share a recipe with you that is both meatless and green.  This recipe is based on a recipe of Ina Garten, the Barefoot Contessa, and features Marisolio’s Milanese Gremolata Olive Oil, on sale this month for 10% off.  Stop by the shop to pick up a bottle (488 Main Street, Murphys, CA), order by phone (209-728-8853), or order online at http://www.marisolio.com

Parker’s Split Pea Soup

1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup Marisolio Milanese Gremolata Olive Oil
1/2 tsp dried oregano
1 tsp freshly ground pepper
2 cups medium-diced carrots (3-4 carrots)
1 cup medium boiling potatoes, unpeeled (3 small)
1 pound dried split peas
8 cups vegetable broth or water

In a 4 quart stockpot on medium heat, saute the onions and garlic in the Marisolio Milanese Gremolata Olive Oil, with oregano, salt and pepper until the onions are translucent, 10-15 minutes.  Add the carrots, potatoes, 1/2 pound of split peas, and vegetable broth.  Bring to a boil, then simmer uncovered for 40 minutes.  Skin off the foam while cooking.  Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft.  Stir frequently to keep the solids from burning on the bottom of the pot.  Taste for salt and pepper.  Serve hot with lots of crusty bread.

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About Marisolio Tasting Bar

We specialize in Premium Extra Virgin Olive Oils and Balsamic Vinegars
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