Andersen's Split Pea Soup
User Reviews
4.8
Andersen's Split Pea Soup
Description
This recipe begins by rinsing and sorting the green split peas to remove impurities. The peas cook in water with celery, carrot, onion, thyme, bay leaf, and cayenne pepper, first at a high simmer, then reduced to low heat until the peas are fully softened. After seasoning with seasoned salt, regular salt, and black pepper, the mixture is passed through a food mill or fine sieve to separate the pulp from liquid, creating a creamy consistency.
The final soup has a thick, smooth texture with subtle herb notes and a gentle peppery kick. It is reheated briefly before serving, and hot water can be added to adjust thickness if necessary.
This soup is a comforting option suitable as a starter or light meal. Using a food mill ensures a uniform, velvety texture that enhances the eating experience.
Ingredients
- 2 cups green split peas
- 1 rib celery single piece from a stalk, coarsely chopped
- 1 carrot large, peeled and coarsely chopped
- 1 onion small, peeled and chopped
- 1/4 teaspoon thyme
- 1 bay leaf crumbled into very small pieces
- Pinch cayenne pepper
- 1/2 teaspoon seasoned salt
- salt to taste
- black pepper to taste
Instructions
- Sort the peas in a mesh strainer, removing any stones or impurities. Rinse them clean.
- Combine the peas, celery, carrot, onion, thyme, bay leaf and cayenne in a soup pot and cover with 2 quarts (8 cups) of water.
- Bring the pot to a boil. Keep at a high simmer for 20 minutes.
- Reduce heat to a low simmer. Let the mixture cook for another 25-30 minutes till the peas are completely tender. Towards the end of cooking, add the seasoned salt, then add salt and pepper to taste. I use about 1/2 tsp salt and 1/4 tsp of pepper. Use less if you're sodium-sensitive.
- Process the pea mixture through a food mill or a fine mesh sieve. A food mill will create the smoothest, creamiest texture.
- Process the pea mixture until all of the liquid is pushed through, and only pulp remains.
- A creamy soup will result.
- Bring the soup to a quick boil once more on the stovetop, then remove from heat immediately. If the soup seems too thick, add some hot water to thin it out to the desired consistency.
- Serve hot. I like to garnish the soup with a few breadcrumbs. Omit them to keep the soup gluten free and vegan. Keep leftover soup in a sealed tupperware. When the soup is chilled, it will solidify. Adding a little water and stirring as you reheat will help the soup to heat up more smoothly.
Notes
- Use a soup pot and mesh strainer for rinsing peas, and a food mill or fine sieve for pureeing.
- Adjust seasonings such as salt and pepper to taste, especially for sodium sensitivity.
- Dilute soup with hot water if it becomes too thick after blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 16g | 32% |
| Sodium | 216mg | 9% |
| Potassium | 720mg | 15% |
| Fiber | 17g | 68% |
| Sugar | 6g | 12% |
| Vitamin A | 1825IU | 37% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
