As a kid, the thought of split pea soup is revolting. For one thing, the soup’s green; it’s also thick like baby food; it has the word “pee” in it (okay, different spelling, but to a kid, the words are one and the same).
As an adult, the beauty of a split pea soup becomes more apparent, and appreciated: the heartiness, the creaminess, the smokiness from the ham (if used). Aside from a split pea soup-related trip to the Stamford Hospital ER a few years ago, (scalding hot liquid spilled on hand… second degree burns… intense pain) it remains one of my favorite soups.
This recipe comes from Bon Appetit and is one of the best I’ve tried. The secret is dill, which enhances the flavor of the soup in a big way, and the frozen green peas, which lend a touch of sweetness.
I modified a few things from the original recipe, adding in garlic and ham, increasing the amount of split peas and reducing the amount of stock to make the soup thicker. I think it works well.
3 tbsp olive oil
1 1/2 cups chopped leek (white and pale green parts only)
2 cloves garlic, minced
1 bay leaf
1 1/2 cups split peas, rinsed
4 cups plus 1/2 cup of vegetable stock, divided
1 cup frozen green peas
1 cup chopped smoked ham steak
5 tbsp chopped fresh dill
Saute the leeks in the oil until the leeks are soft and translucent. Add in the garlic and stir for a minute. Add the bay leaf, split peas and 4 cups stock, bring to a boil. Cover, reduce heat to low and simmer for around 35 minutes until the peas are tender.
Transfer 1 cup of the soup and 1/2 cup of stock to a blender. Add the frozen peas, 4 tbsp dill and puree. Then return the puree to the soup.
This is where I dropped in the ham. You can keep this vegetarian and leave it out, but I love the added flavor and texture.
Simmer for another few minutes, check for seasoning and you’re done.
Ladle and sprinkle with the remaining tbsp of dill.
Served with crackers or crusty bread, and a side salad, that’s an easy weeknight meal.
Easy Split Pea Soup
As a kid, the thought of split pea soup is revolting. For one thing, the soup’s green; it’s also thick like baby food; it has the word “pee” in it (okay, different spelling, but to a kid, the words are one and the same).
As an adult, the beauty of a split pea soup becomes more apparent, and appreciated: the heartiness, the creaminess, the smokiness from the ham (if used). Aside from a split pea soup-related trip to the Stamford Hospital ER a few years ago, (scalding hot liquid spilled on hand… second degree burns… intense pain) it remains one of my favorite soups.
This recipe comes from Bon Appetit and is one of the best I’ve tried. The secret is dill, which enhances the flavor of the soup in a big way, and the frozen green peas, which lend a touch of sweetness.
I modified a few things from the original recipe, adding in garlic and ham, increasing the amount of split peas and reducing the amount of stock to make the soup thicker. I think it works well.
3 tbsp olive oil
1 1/2 cups chopped leek (white and pale green parts only)
2 cloves garlic, minced
1 bay leaf
1 1/2 cups split peas, rinsed
4 cups plus 1/2 cup of vegetable stock, divided
1 cup frozen green peas
1 cup chopped smoked ham steak
5 tbsp chopped fresh dill
Saute the leeks in the oil until the leeks are soft and translucent. Add in the garlic and stir for a minute. Add the bay leaf, split peas and 4 cups stock, bring to a boil. Cover, reduce heat to low and simmer for around 35 minutes until the peas are tender.
Transfer 1 cup of the soup and 1/2 cup of stock to a blender. Add the frozen peas, 4 tbsp dill and puree. Then return the puree to the soup.
This is where I dropped in the ham. You can keep this vegetarian and leave it out, but I love the added flavor and texture.
Simmer for another few minutes, check for seasoning and you’re done.
Ladle and sprinkle with the remaining tbsp of dill.
Served with crackers or crusty bread, and a side salad, that’s an easy weeknight meal.