Yellow Split Pea Basil Soup With Roasted Red And Yellow Peppers

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• Step 1

  Add the onions to a saute pan with olive oil and saute on medium-low heat for 5 minutes, add the garlic and continue cooking for 5 – 7 more minutes until the garlic starts to brown.

  Then add the white wine and bouillon cubes, cook until wine is reduced and syrupy.

  Add the 10 cups of filtered water to the onions. Measure and sort thru the peas to ensure that there are no rocks. Rinse them in a colander and add them to the onions. Bring to a boil, then reduce heat to medium and simmer for 45 minutes to an hour or until peas are super soft.

• Step 2

  While the peas are cooking, roast the peppers. Roast peppers of your choice on the stovetop at medium high heat. A gas stove is best but it will also work on electric.

  Char peppers on all sides turning with tongs. When good and charred, steam for 10 minutes in a covered dish or a paper bag rolled shut so the steam won’t escape.

  Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems.

• Step 3

  Add the peppers to the peas.

  Add the paprika, lemon juice, cheese, basil and corn to the soup.

  Garnish with basil.

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