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Creamy Split Pea Soup


Happy Sunday, Soupers! It’s a beautiful day for … split pea soup!

What we love most about split pea is that you can eat them year-round. They are a wonderful complement to any meal — including this one, grilled turkey kebabs, and flatbread. And, it’s perfect for lunch, so give it a try!


  • 1 cup of split peas
  • 1 medium potato peeled
  • 1 red onion
  • 1 leek
  • 1 shallot (raw), chopped
  • 1 garlic clove, chopped
  • 1 green onion, chopped
  • 5 cup(s) chicken stock with
  • 1 chicken bouillon cube (vegetable stock)
  • 3 bay leaves
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar Pinch salt and pepper to taste
  • 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
  • 1 tablespoon butter
  • 1 tablespoon, crème fraîche or fresh cream
  • 1 squeeze lemon
  • 1 sprig thyme
  • 1 spring mint
  • 1 sprig parsley
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 25min
  • Cook30min
  • Meal Time Lunch
  • Serves 4


  1. Bring chicken stock to a boil.
  2. Add balsamic vinegar, and bay leaves to the stock.
  3. Add salt and pepper to taste and cook for about 20 minutes.
  4. Chop leeks, onion, garlic, shallots, and potatoes.
  5. Heat butter in a pan, and add garlic, leeks, shallots, potatoes, and onion.
  6. Cook for about 2 minutes Add vegetable mixture from the pan to the boiling chicken stock, then add split peas and continue cooking on low heat for 30 minutes.
  7. Add a sprig of thyme and mint.
  8. Remove the bay leaves from the soup.
  9. Separate the chicken meat from the bone and re-add to the soup.
  10. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender. Add milk and cream to mixture in the blender.
  11. Blend to desired consistency.
  12. Re-add the soup to the kettle and add a splash of lemon juice.
  13. Add more salt and pepper to taste.
  14. Finish off with the final sprig of parsley (optional) and serve in a bowl.

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