FRESH BASIL SPLIT PEA AND ORZO SOUP
A creamy split pea soup with fresh basil, garlic and smoke. Topped with salty orzo pasta that tastes and textures like mozzarella cheese!
Makes 5-1/2 cups
2 c. dried green split peas
8 c. water
Rinse peas in colander till all foam disappears. Place peas and water in extra-large soup pot, so they have lots of room to cook. Bring to boil, reduce heat to a slow boil, partially cover and cook an hour or till tender.
Add and stir well:
1 T. brown sugar
1 t. dry mustard
1/4 t. red cayenne pepper
1/2 t. salt plus to taste
freshly ground black pepper to taste
Now you’re going to blend the soup. Place half of it in a blender container.
Add to the blender container:
1 t. salt
5 peeled garlic cloves
1 c. fresh basil leaves
Now blend till smooth, then transfer to large saucepan.
Blend the other half of the soup, then transfer to saucepan.
Add to the soup:
1 c. non-dairy creamer
2 t. liquid smoke
Cook 10 minutes at a slow boil, stirring often, then remove from heat till ready to reheat and serve.
2 c. dried orzo pasta cooked in salty boiling water till tender. Drain, rinse under a little cold water and let it drain in colander. If it’s not salty to taste, then salt it. The orzo has a mozzarella cheese texture, so you want it a little salty, since cheese is salty.
Ladle about 1 cup soup into each serving bowl. Top with about 1/2 cup cooked, salty orzo. If desired, garnish with a fresh basil leaf and freshly ground black pepper.
Notes: This particular pea soup is thin, since its delicate. If you want it thicker, reduce non-dairy creamer a bit. As the soup sets it will thicken a little, but won’t get real thick.