Active Time
20 MIN
Total Time
1 HR 10 MIN
Yield
Serves : 8

How to Make It

Step 1    

In a soup pot, heat 2 tablespoons of the olive oil. Add the onion, carrots, celery and a pinch of salt. Cover and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 6 minutes. Stir in the dry mustard and cloves and cook for 1 minute. Add the split peas and stock and season with salt and pepper. Cover and simmer, stirring occasionally, until the split peas have broken down, about 1 hour.

Step 2    

Meanwhile, in a small skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over moderately high heat until golden and crisp, about 3 minutes. Transfer to a plate to cool.

Step 3    

Season the soup with salt and pepper. Ladle the soup into bowls, top with the crisp garlic and serve.

Make Ahead

The soup can refrigerated for up to 3 days.

Suggested Pairing

Though most Beaujolais is straightforward, fruity wine, some ambitious producers are creating more robust, complex Beaujolais, generally from crus such as Morgon or Moulin-à-Vent, and aging it in French oak barrels to add complexity and depth. Burgundy producer Louis Jadot is one of these.

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