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Let's eat

Vegetarian split pea soup with Parmesan crisps

(Sally Pasley Vargas for The Boston Globe)
November 30, 2011
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Serves 6

Carrots, celery, and parsnips give this vegetarian version of a classic winter soup plenty of flavor. The spicy Parmesan crisps are little more than cheese and seasonings.

CRISPS

3/4  cup freshly grated Parmesan  

1/2  teaspoon dried thyme 

 Small pinch cayenne pepper 

1. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.

2. In a small bowl, mix Parmesan, thyme, and cayenne.

3. Using a tablespoon measure, spoon cheese mixture into mounds 3 inches apart on the baking sheets. Flatten with the back of the spoon. You should be able to make 12.

4. Bake for 7 to 8 minutes, or until golden. Cool on the baking sheets.

SOUP

2  tablespoons unsalted butter 

2  carrots, sliced 

2  stalks celery, sliced 

2  parsnips, sliced 

1  small onion, diced 

1/2  teaspoon dried thyme 

 Salt and pepper, to taste 

1 1/4  cups (about 9 ounces) dried split peas 

6  cups vegetable stock 

1/4  cup chopped fresh parsley 

1. In a soup pot over medium heat, melt the butter. Add the carrots, celery, parsnips, onion, thyme, salt, and pepper. Cook, stirring often, for 8 minutes, or until the vegetables soften.

2. Add the split peas and stock. Bring to a boil. Lower the heat, cover the pan, and simmer for 1 hour, or until the split peas fall apart. Stir in the parsley.

3. In a blender, puree the soup in batches until smooth. Return to the pot and reheat until hot. Ladle the soup into bowls and serve with Parmesan crisps. Sally Pasley Vargas

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