Carrot, Marigold, and Yellow Split Pea Soup
A light frost kissed the farm over the weekend, a hint of colder weather to come. While this hastened the end of our warm-season crops, the root vegetables and dark greens were ready to step into the culinary spotlight.
This recipes features carrots in two ways: the roots—which get sweeter as the temperatures drop—and the leafy fronds. Both are perfect foils for each other, and not just because of their colors. I encourage you to try the earthy soup with and without the herbaceous sauce. The soup is good, but together, wow, what a difference (it’s also a lesson in the importance of acidity, a reoccurring theme in our recipes).
50 minutes, serves 4-6
¼ cup olive oil
1 ½ cups diced carrots
1 cup diced celery stalks and leaves
½ cup chopped shallots
1 jalapeño, seeds removed, minced
2 cups split yellow peas
2 cups marigold petals (from 4 flowers)
7 cups water
2 tsp salt
Marigold petals for garnish (from 1 flower)
For the green sauce
½ cup chives, minced
½ cup carrot fronds, stems removed, minced
½ cup olive oil
1 Tbsp red wine vinegar
¼ tsp salt
In a large pot, heat ¼ cup olive oil over medium-low heat. Add the carrots, celery, shallots, and jalapeños. Cook until softened, about 10 minutes, stirring occasionally to ensure that nothing burns.
Add the split yellow peas, marigold petals, water, and salt. Bring to a boil, then reduce the heat and simmer for 30 minutes, until the peas soften. Add more salt to taste.
While the soup simmers, prepare the green sauce. In a small bowl, add the minced chives, carrot fronds, olive oil, red wine vinegar, and salt. Stir to mix everything together (you can also put everything in a small glass jar, add a lid, and shake vigorously).
To serve, ladle the soup into individual bowls, drizzle with the green sauce, and garnish with remaining marigold petals.