Split Pea Soup with Sun-Dried Tomato Gremolata

Ingredients and Weight:

• 1 pound yellow split peas, picked over
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 cups chicken broth or vegetable broth
• 1 cup sun-dried tomatoes, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Olive oil, for gremolata
• Lemon wedges, for garnish

Preparation Time:

• 15 minutes

Cooking Time:

• 60-75 minutes

Difficulty Level:

• 1 (Simple)

Preparation Method Steps:

1. In a large pot, heat some olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
2. Add the garlic, thyme, oregano, salt, and pepper and cook for another minute.
3. Stir in the split peas and chicken broth. Bring to a boil, then reduce heat and simmer until the peas are tender, about 60-75 minutes.
4. While the soup is simmering, make the gremolata. In a small bowl, combine the sun-dried tomatoes, Parmesan cheese, parsley, and olive oil.
5. Once the soup is done, purée it with an immersion blender or in a regular blender until smooth.
6. Top the soup with the gremolata and lemon wedges before serving.

Nutritional Information:

• Calories: 300 per serving
• Fat: 10g
• Carbohydrates: 45g
• Protein: 20g

Dish Characteristics:

• Creamy and flavorful
• Slightly sweet and savory
• Topped with a crunchy and aromatic gremolata
• Perfect for a cold winter day

User Comments:

• "This soup is so delicious and easy to make. I love the combination of the split peas and the sun-dried tomatoes."
• "I made this soup for a dinner party and it was a huge hit. Everyone raved about it."
• "This is the best split pea soup I've ever had. It's so creamy and flavorful."
• "I love the addition of the gremolata. It really takes this soup to the next level."
• "This soup is perfect for a cold winter day. It's so hearty and warming."

Special Precautions and Tips:

• If you don't have an immersion blender, you can purée the soup in a regular blender in batches.
• Be careful not to overcook the soup, as it will become too thick.
• If the soup is too thick, you can thin it out with some additional chicken broth.
• If you don't have sun-dried tomatoes, you can use another type of dried fruit, such as raisins or cranberries.