Split pea soup with mushrooms, rye bread, miso bits
Split peas have a very unique flavor that’s at it’s best when balanced by salty and savory. This soup is brothy and fatty and full of flavor. One alternative to the miso bits that I want to try is to drizzle in a little fermented black beans with chili.
- 2 tablespoons high-quality miso
- 2 cups rye bread cubes
- 1 small bulb fennel, minced
- 1 large shallot, minced
- 2 teaspoons paprika
- 1 pint crimini mushrooms, quartered
- 1 pint split peas, soaked in salted room-temperature water for 2-6 hours
- 3 cups white wine or rice wine
- 1 head garlic, broken into cloves and peeled
- 1 medium carrot, washed
- 6 bay leaves
- 1 bunch chives, minced
