SPLIT PEA SOUP WITH BUTTERMILK AND MADEIRA SHERRY

Traditional split-pea soup has been a long-time favorite at our house, but this version adds a bit of pizzazz with the addition of buttermilk, Madeira sherry, and a couple cheeses that blend nicely.

16 oz. dried split peas

1 whole onion, coarsely chopped

4 garlic clovers, minced

Extra virgin olive oil

3-4 whole carrots, peeled and sliced

1/3 cup fresh parsley

1 quart chicken stock

¼ cup Madeira sherry

   (or ¼ cup dry vermouth)

¾ cup buttermilk

½ cup goat cheese, softened

2-3 tablespoons Greek cream cheese, softened

3 tablespoons dried Italian herb mix

Salt and black pepper, to taste

Juice of 1 lemon

Wash and drain the split peas and set aside.  In a large pan with lid, saute the onion and garlic in about 2 tablespoons olive oil, until translucent.  Add carrots, parsley, chicken stock and bring to a boil. Cover and reduce heat to simmer and cook for approximately 25 minutes or until peas are tender. Then add the Madeira,  buttermilk, cheeses, and dried herbs.  Simmer until the cheese have blended well.  Add salt and pepper to taste with the lemon juice. Adjust seasonings.  (Madeira adds a bit of sweetness to the soup, but if preferred dry vermouth adds a pleasing flavor. Add water for desired consistency.)

Nightshade free

Gluten free