Split Pea and Celeriac Soup
1 Cup Green Split Peas
1/2 Cup Olive Oil
3 Bay Leaves
1 Tablespoon Rosemary, chopped
1 Garlic Clove, chopped
1 Yellow Onion, diced
3 Stalks Celery, diced
1 Celeriac, trimmed and cubed
1 Teaspoon Salt
1 Tablespoon Nutritional Yeast
1/2 Cup White Wine
8 Cups Stock
Pepper to taste
3 Slices White Bread, cubed
Parsley for garnish
Vegan Parmesan for garish
1. Soak the peas for 1 hour.
2. Heat 3 tablespoons of olive oil in a soup pot with the bay leaves and rosemary. Cook for 3 minutes to flavor the oil. Add the garlic and cook till it browns. Next add the vegetables along with the salt and the nutritional yeast. Cook 5 minutes, stirring occasionally. over medium heat. Pour in the wine, raise the heat, and reduce. Drain the peas and add them with the stock to the pot. Bring to a boil, cover and reduce heat to a simmer. Cook until peas are completely soft, about 1 hour.
3. Use an immersion blender to blend some of the soup, but leave some chunks of vegetables. Season with black pepper.
4. Warm the remaining oil in a skillet. When the oil is hot, add the bread cubes. Fry until they are crisp and golden. Remove the cubes to a paper towel. Add any left over oil to the soup. Serve the soup with the croutons, Parmesan and fresh parsley.
Soundtrack Underworld Awakenings Motion Picture Soundtrack - Various Artists
