Split Pea Soup Recipe

Split Pea Soup RecipeI have received a request for my Split Pea Soup recipe. Honestly, if you haven’t figured it out by now, I’m horrible at writing my recipes down for posterity. The baking ones I usually write and amend as I change things, yet most other dishes are floating through my head, made up on the spot, or a loose list of ingredients. My Split Pea recipe falls into the last category. So, here I will recreate – with measurements – my recipe. Please let me know how this works for you and tell me about your results.

Split Pea Soup
1 T Olive oil
1 large onion, chopped
2 cloves garlic, crushed and chopped
salt to taste
2 c dried split peas, rinsed and picked over
5-6 cups water (start with 5 cups and add more in part 2 if needed)
½ lemon, juiced
1 carrot
1-2 stalks of celery, sliced thinly
paprika, thyme, and ground pepper to taste

Part 1: I sauté the onions and garlic in the olive oil in my big stock pot. I then add the water (usually I’ve already boiled it in my electric kettle to shorten the process), the salt, and bring this to almost a boil on medium heat. Now it’s time to add the split peas. Just as it hits the boiling point again, I reduce the heat to simmer and let it alone for at least 30 minutes. I come from the school of slow cooking, so I usually begin this process just after I’ve cleaned the breakfast dishes and leave it be until after lunch.

Part 2: You’ll know the peas are ready when they are a mushy kind of soft. At this point, pour half of the pot into a blender and purée it. Pour this back into the pot and stir it together. If it’s too thick, this is the time to add the 6th cup of water.

I usually add a little water into the blender container and swish it around to get all the good goop off the sides. This diluted pea water (gosh, that sounds gross, eh?) is the perfect time to add chunks of the carrot and grind to bits on a low speed. It saves me having to chop or slice them. My Vitamix makes nice small pebbles of carrot that are perfectly appropriate to the soup. Pour the carrots and water into the pot.

Add the chopped celery, lemon juice, and spices and allow it to simmer until you’re ready for dinner. I usually taste it along the way to see how I’m doing for flavor.

Almost everything I make is vegan, though I’ll not dissuade you from adding ham to this. I believe there are many very French recipes that include little cubes of ham or a ham bone. I’d say throw that into the pot with the water at the very beginning so the flavor really is a part of the soup from the first. I also believe the French use butter instead of olive oil to sauté the onions and garlic. It will add an additional layer of creaminess to the soup.

Remember, send me pictures and comments on how this recipe works for you!

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Eat well.

MiLady Carol
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