Split Pea Soup
Last night when I said what the movie and menu were going to be, my husband said, "So we're going to pretend we're eating her vomit?" I said "Fun right?" Maybe eat the soup before the movie, if you are squeamish :) But I chose this menu pairing because split pea soup is what they really used in the movie :)
This is how I love my split pea soup. I made smokey eggplant strips (some call this eggplant bacon), along with some toasted sage leaves to top this vegan classic. The smokey and earthy flavors are a great compliment to this soup.
Here are the toppings...
One small eggplant sliced very thin
(marinade) 1/4 cup soy sauce
2 TB olive oil
1 clove garlic diced
2 tsp. liquid smoke
1 TB apple cider vinegar
3 sage leaves- diced
Marinate the eggplant slices for at least an hour
10-15 sage leaves
1 and 1/2 TB vegan butter
When almost ready to dish out the soup, toast the sage leaves in butter in a skillet until crispy
Toffutti sour cream
For the soup
1 16 oz. pack of split peas
1 onion- chopped
1 TB shallots
2 stalks of celery- chopped thin
2 diced cloves of garlic
1/4 cup leeks, sliced into thin ribbons
9 cups of vegetable broth or water
1/4 cup sherry
1/4 cup fresh chopped flat leaf parsley
Put the onions in a pot with about 1-2 TB olive oil and about 1 tsp salt. Cook until translucent, then add shallots and garlic and cook no longer than one minute. Add the peas and vegetable broth, bring to boil and then simmer for about an hour. Add leeks and celery, simmer for another 1-2 hours until it's nice and creamy green. Stir in the sherry and parsley at the end. Add more salt to taste.
Dish the soup out into bowls after frying the smokey eggplant strips in a skillet on both sides. Chop into pieces, (optional- leave some strips for garnish). Top soup with toffutti sour cream, smokey eggplant, and crispy sage leaves. (optional- chopped green onion).
"Deeeemy... why you do this to me, Deeemy"
Vegan MoFo #5