Split pea soup with chanterelle topping

I had some left over split pea soup and served it with a good seasonal topping – I just love chanterelles.

Split pea soup with chanterelle topping

Serves 4

Soup:

2 large onions, chopped

2-3 garlic cloves, chopped

2 TBSP extra virgin olive oil

1-2 leeks, chopped

1/4 celeriac, diced

2 cups dried yellow split green peas, picked over and rinsed

4 cups chicken stock

Fresh thyme

10 whole black peppercorns (in a tea bag)

1/2 lemon or 1-2 TBSP cider vinegar

Salt and pepper

Topping:

1/3-1/2 pound (150-250 g) fresh chanterelles

1 TBSP extra virgin olive oil

1 onion, finely chopped

1-2 garlic gloves, finely chopped

2 stalks celery, finely diced

1 red pepper, finely diced

Salt and pepper

Fresh basil

Sauté the onions and garlic in big pot with olive oil until soft.

Add leeks and celeriac and cook a couple of minutes.

Add the drained peas, stock, thyme and pepper and bring to a boil.

Let the soup simmer loosely covered, until the split peas are very tender (about 1 hour).

Make the topping: clean the chanterelles and cut them in bite size pieces.

Stir-fry the chanterelles in a very hot pan with the oil. Add onion and garlic and stir fry a couple of minutes. Add the rest of the vegetables, turn the heat down to medium and stir fry 3-5 minutes. Season with salt and pepper and add shredded basil.

Remove thyme and pepper and puree the soup with a blender until smooth.

Add lemon juice (or vinegar), salt and pepper to taste and adjust the thickness with more stock or water if needed.

Ladle into bowls or cups and serve with the chanterelle topping.