Steeped lapsang souchong tea lends this split pea soup its smoke, while onion, carrot, and parsnip sweat slowly before a long simmer renders the peas tender alongside collard greens and cauliflower.
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Combine water and tea in 2-quart pot. Bring to , cover, and remove from heat. Steep 5 minutes , strain leaves from tea, and set aside.
Heat oil in separate 1-gallon pot over medium-low flame, and add onion, carrots, parsnip, celery, garlic, and salt. Sweat vegetables, covered, stirring occasionally until they begin to soften, about 7 minutes .
Add bay leaf, split peas, and stock. Bring to over high heat. Reduce heat and with pot partially covered until split peas are tender, about 45-60 minutes .
Remove bay leaf. Add collard leaves and cauliflower. Continue to until greens and cauliflower are tender.
Remove 2 cups of soup and purée in blender until creamy. Add blended ingredients back to pot.
Add vinegar and tea, bring to again, remove from heat, and season to taste with salt and pepper.
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