Yellow Split Pea Soup with Crispy Garlic

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1/4 cup extra-virgin olive oil
2. 1 medium onion, finely chopped
3. 3 carrots, finely chopped
4. 3 celery ribs, thinly sliced
5. Kosher salt
6. 2 teaspoons dry mustard powder
7. 1/8 teaspoon ground cloves
8. 1 pound yellow split peas, picked over and rinsed
9. 8 cups vegetable stock or low-sodium broth
10. Freshly ground pepper
11. 4 garlic cloves, thinly sliced

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