Split Pea Soup

Split pea soup is a nourishing and comforting dish, perfect for cold days. Here is the recipe, with an Italian twist:

Ingredients

• 400 g of dry split peas
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves of garlic, minced
• 1.5 liters of vegetable or chicken broth
• 2 tablespoons of extra virgin olive oil
• Salt and ground black pepper to taste
• (Optional) Pancetta or Italian prosciutto, diced
• (Optional) Rosemary or thyme, to flavor

Preparation

1. Rinse the split peas under cold running water and drain well.
2. In a large pot, heat the olive oil over medium heat, then add the onion, carrots, and celery. Sauté until the onion becomes translucent.
3. Add the garlic and brown for 1-2 minutes, being careful not to burn it.
4. If you wish to add an Italian touch, you can now insert the pancetta or prosciutto, letting it sauté for a few minutes.
5. Add the split peas and broth into the pot. Bring to a boil, then reduce the heat and let it simmer for about 1 hour, or until the peas are well cooked and the soup has thickened.
6. During cooking, check occasionally and add water or broth if the soup becomes too thick.
7. Near the end of cooking, add salt and pepper to taste and, if you wish, aromatic herbs like rosemary or thyme for a richer flavor.
8. Serve the soup hot, perhaps with a sprinkle of grated Parmesan cheese and a drizzle of raw extra virgin olive oil.

The Italian variations such as the addition of pancetta or prosciutto and aromatic herbs like rosemary or thyme can give a unique touch to this simple, yet flavorful soup. Enjoy your meal!