Split Corn Soup

Name: Split Corn Soup
Ingredients: 3 tablespoons olive oil; 1 onion, sliced; 2 carrots, sliced thick; 1 leek, sliced thin; 2 garlic cloves, minced; 1 tablespoon fresh thyme; 1 bay leaf; 2 tablespoons chickpea miso; 1/2 cup yellow split peas; 1 yukon gold potato, peeled and diced; 3 ears corn, kernels cut from the cob; 2 tablespoons Dijon mustard; 1/2 teaspoon pepper; 1 lemon, juiced; 1/4 cup flat-leaf parsley, chopped

15 ingredients

5 steps

Ingredients

3 tablespoons olive oil
1 onion, sliced
2 carrots, sliced thick
1 leek, sliced thin
2 garlic cloves, minced
1 tablespoon fresh thyme
1 bay leaf
2 tablespoons chickpea miso
1/2 cup yellow split peas
1 yukon gold potato, peeled and diced
3 ears corn, kernels cut from the cob
2 tablespoons Dijon mustard
1/2 teaspoon pepper
1 lemon, juiced
1/4 cup flat-leaf parsley, chopped

Directions

1

In a heavy-bottomed pot, heat the olive oil over low heat. Add the onion, carrot, leek and garlic. Cook the veggies until they turn soft, about 10 minutes.
2

Add the thyme, bay leaf, miso and 6 cups of water. Bring to a boil and then let simmer, uncover, stirring occasionally for about 1 hour.
3

Add the split peas, potato, and another cup of water. Turn the heat up to medium and continue to cook, stirring occasionally, for another hour.
4

Remove the bay leaf. Transfer half the soup to a blender and blend until smooth. If you like your soup smooth, blend the entire batch.
5

Add the corn, dijon, pepper, lemon juice, and parsley. Simmer for another 5 minutes, so everything is warmed through. Serve immediately.