Yellow Split Pea Soup with Crispy Garlic
- ACTIVE: 20 MIN
- TOTAL TIME:
- SERVINGS: 8
This savory, satisfying soup is popular with David Ansel's vegetarian customers. He adds a garnish of crisp fried garlic, which he dubs "the garlic bagel flavor."
- 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
- 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.
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.