Split Pea Soup Shooters with Smoked Tofu

Ingredients

• 1 cup Dried green split peas
• 4 cups Vegetable broth
• 1/2 cup Carrot, diced
• 1/2 cup Celery, diced
• 1/2 cup Onion, diced
• 2 cloves Garlic, minced
• 1/2 tsp Smoked paprika
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 4 oz Smoked tofu, cubed
• 1 tbsp Olive oil

Instructions

1. 1Rinse the 1 cup of dried green split peas under cold running water. Place the rinsed split peas into a large, heavy-bottomed pot.
2. 2Add the 4 cups of vegetable broth, the 1/2 cup of diced carrot, the 1/2 cup of diced celery, the 1/2 cup of diced onion, the 2 cloves of minced garlic, the 1/2 teaspoon of smoked paprika, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper to the pot with the split peas.
3. 3Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45 to 60 minutes. The soup is ready when the split peas are very tender and the soup has thickened to your liking. Stir occasionally to prevent sticking.
4. 4While the soup is simmering, heat the 1 tablespoon of olive oil in a 10-inch skillet over medium-high heat (400°F / 200°C). Add the 4 ounces of cubed smoked tofu to the hot skillet and cook for 5 to 7 minutes, turning the cubes occasionally, until they are lightly browned on all sides.
5. 5Once the split peas are tender, carefully use an immersion blender to blend the soup directly in the pot until it is smooth. Alternatively, let the soup cool slightly, then transfer it in batches to a regular blender and blend until smooth. Be cautious when blending hot liquids.
6. 6Pour the blended split pea soup into 6 small shot glasses. Top each shooter with a few of the browned smoked tofu cubes.
7. 7Serve the split pea soup shooters warm.

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