Split Pea Soup Shooters (Dairy-Free)

Ingredients

• 1 cup Green split peas
• 6 cups Vegetable broth
• 1 medium Carrot
• 2 stalks Celery
• 0.5 medium Onion
• 0.5 tsp Smoked paprika
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Measure 1 cup of green split peas into a fine-mesh sieve and rinse them thoroughly under cool running water.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of green split peas, 6 cups of vegetable broth, 1 medium carrot (peeled and cut into 1/2-inch cubes), 2 stalks of celery (washed and cut into 1/2-inch pieces), and 0.5 medium onion (peeled and cut into 1/2-inch pieces).
3. 3Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes to 1 hour, or until the split peas are very tender and easily mashed with a fork. Stir occasionally to prevent sticking.
4. 4Remove the pot from the heat. Stir in 0.5 teaspoon of smoked paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined.
5. 5Carefully use an immersion blender to puree the soup directly in the pot until it is completely smooth and has a creamy consistency. If you do not have an immersion blender, you can transfer the soup in batches to a regular blender, being careful as hot liquids expand, and blend until smooth, then return it to the pot.
6. 6Pour the smooth split pea soup into small shooter glasses. Serve the soup warm.
7. 7Garnish each shooter glass with a sprig of parsley if desired.

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