Split Pea Soup w/Balsamic Vinegar

Name: Split Pea Soup w/Balsamic Vinegar
Ingredients: 1 Tbsp Lemon Parsley Mojo per person; 2 oz [60 ml] sour cream per person; 2 carrots (about 4 oz [120 g]), cut into chunks; 1 tsp Chili Oil per person; 1 Tbsp balsamic vinegar per person; 1 cup [250 ml] white wine or hard cider; 1 cup [250 ml] white wine or hard cider; 1 Yukon gold potato (about 8 oz [225 g]), peeled and cut into chunks; 2 cups [400 g] split peas, green or yellow; 1 cup [225 g] thinly sliced onion; 4 garlic cloves, minced; 4 anchovy fillets; Salt; Olive oil

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

The addition of balsamic vinegar comes straight from my friend Meg Fish’s table. She ladled up big bowls of soup topped with four or five drips of the tangy, sweet liquid, and I’ve never gone back.

Ingredients

Olive oil
1 cup [225 g] thinly sliced onion
4 garlic cl

Soup
Gluten-free
Pescatarian

Method

In a medium soup pot, heat a glug of oil over medium heat. Add the onion, garlic, and anchovies and a big pinch of salt and sweat until soft, about 7 minutes.

Add the wine and simmer until reduced by half. Add the split peas, potato, carrots, and 8 cups [2 L] of water and bring to a boil. Lower to a simmer and cook until the peas and vegetables are tender, about 25 minutes. Either leave