- 1/4 cup extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 carrots, finely chopped
- 3 celery ribs, thinly sliced
- Kosher salt
- 2 teaspoons dry mustard powder
- 1/8 teaspoon ground cloves
- 1 pound yellow split peas, picked over and rinsed
- 8 cups vegetable stock or low-sodium broth
- Freshly ground pepper
- 4 garlic cloves, thinly sliced
How to make this recipe
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.
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.
Season the soup with salt and pepper. Ladle the soup into bowls, top with the crisp garlic and serve.
The soup can refrigerated for up to 3 days.
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