split pea soup w/balsamic vinegar

What is modern midwestern food? This soup sort of sums it up. It’s what your grandma might have made, but hopefully a bit brighter in flavor, smoother in texture, and no politeness needed. The addition of balsamic vinegar comes straight from my friend Meg Fish’s table. She ladled up big bowls of soup topped with four or five drips of the tangy, sweet liquid, and I’ve never gone back.

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Step 1

In a medium soup pot, heat a glug of oil over medium heat. Add the onion, garlic, and anchovies and a big pinch of salt and sweat until soft, about 7 minutes.

Step 2

Add the wine and simmer until reduced by half. Add the split peas, potato, carrots, and 8 cups [2 L] of water and bring to a boil. Lower to a simmer and cook until the peas and vegetables are tender, about 25 minutes. Either leave loose and chunky or blend with an immersion blender to make the soup smooth. Adjust the seasoning as desired.

Step 3

To serve, dish the soup into individual bowls and top each with a dollop of sour cream, a splash of balsamic vinegar, a spoonful of chili oil, and a swirl of lemon parsley mojo.