Split Pea Soup Recipe
If you have a soft spot for soup, I’m sure you’ll love this split pea soup recipe as much as we do. My family adores the mild and savory flavors of the soup, as well as its soft texture. It’s easy to make, stores well for leftovers and has all the soothing and comforting qualities you are looking for in a soup.
Servings: 4 servings
- 1/2 tbsp unsalted butter
- 2 oz onion chopped
- 1 oz celery chopped
- 1 oz carrot chopped
- 1 tsp bay leaf
- 1 tsp garlic
- 1/4 tsp salt
- 3 tbsp heavy cream
- 6 oz green split peas
- 3 cup unsalted chicken broth
- 0.4 oz baked bacon
- 1 oz baguette bread baked
Heat peas and water to boiling in a small soup pot. Boil uncovered 3 minutes, remove from heat. Cover and let stand for 2-4 hours.
Heat butter in a large pot over small heat. Add carrot, celery, garlic, and onion. Cook and stir often for 8 minutes or until vegetables are softened.
Add split peas, bay leaf and continue stirring until combined.
Stir in chicken broth and bring to a boil, then season with salt and pepper.
Cover the pot, reduce heat and simmer for 1 hour, until the split peas are soft and falling apart and the soup is thickened to desired consistency. You may simmer without the lid for the last 10-15 minutes if you would prefer some liquid to evaporate and the soup to further thicken. Remember to stir occasionally and more frequently when the soup starts to thicken.
Remove from the heat and blend with immersion blend.
Pour the soup back into the pot, then stir in the cream. Top with the cooked bacon and the baked crouton bread.
Serving: 1serving | Calories: 248kcal | Carbohydrates: 33g | Protein: 14g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 301mg | Potassium: 558mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1279IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg