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
- Prep 25min
- Meal Time Lunch
- Serves 4
- Bring chicken stock to a boil.
- Add balsamic vinegar, and bay leaves to the stock.
- Add salt and pepper to taste and cook for about 20 minutes.
- Chop leeks, onion, garlic, shallots, and potatoes.
- Heat butter in a pan, and add garlic, leeks, shallots, potatoes, and onion.
- 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.
- Add a sprig of thyme and mint.
- Remove the bay leaves from the soup.
- Separate the chicken meat from the bone and re-add to the soup.
- 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.
- Blend to desired consistency.
- Re-add the soup to the kettle and add a splash of lemon juice.
- Add more salt and pepper to taste.
- Finish off with the final sprig of parsley (optional) and serve in a bowl.