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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot combine split peas with 8 cups of water. Bring to a boil over medium high heat and boil for 3 minutes. Turn off heat and set aside for 1 hour. Drain and rinse. Set aside. | 2. In a skillet over medium heat heat the oil and then add the vegetables (onions - carrots), cooking for 6-10 minutes or until vegetables are softened. Add garlic, oregano and pepper and cook for another minute, stirring. Transfer to crockpot. | 3. Stir in reserved split peas and broth. | 4. Cover and cook on low for 8-10 hours (or on high for 4-5 hours) or until peas are tender. Add salt if needed. | 5. Puree with and immersion blender if desired. | 6. To make the optional persillade: in a small bowl combine persillade ingredients (or use a mini chopper). Set aside at room temperature for 30 minutes. | 7. To serve ladle soup into individual bowls and garnish with the persillade. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow pea	2	cups	split	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	2		chopped	128.0	29.888	3.52	0.32
celery	4	stalks	diced	40.96	7.6032	1.7664	0.4352
carrot	4		peeled diced	209.92	49.0496	4.7616	1.2288
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
peppercorn	1/2	teaspoon		12.595999999999998	0.0782	0.0268	1.3713
vegetable broth	6	cups		974.16	157.93200000000002	35.7192	23.0256
salt				-	-	-	-
parsley	1	cup	chopped	21.6	3.798	1.7819999999999998	0.474
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
red wine vinegar	4	teaspoons		3.8	0.054000000000000006	0.008	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.