Split pea soup with mushrooms, rye bread, miso bits

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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

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