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1. Cook orzo al dente. Drain.
2. Add olive oil to stockpot. Heat over medium heat.
3. Sauté chopped onion, chopped celery, chopped carrot, and minced garlic for 7 minutes.
4. Stir in vegetable broth, dried split peas, dried thyme, and dried chipotle pepper.
5. Cover and simmer over medium heat 90 minutes, or until split peas are tender.
6. Remove soup from heat.
7. Add soup in batches to blender. Puree until smooth.
8. Transfer from blender to serving bowl.
9. Stir in uncooked orzo. Serve hot.
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