Definitely not a fan of split pea soup. Then why am I posting it? Because Ben loves it and you might love it. Me? I do not like the texture. I tried this in good faith, hoping I would enjoy it, but I just couldn’t eat more than two spoonfuls. Ben gobbled up two bowls and I gave the rest (frozen) to my coworker because we were leaving for a trip the next day (and it made a ton!)
So, I’m recommending this soup based on Ben’s review of it…not my own. Let me take that back. I do think the taste was great! Very flavorful and tempting. But, again, the texture of blended up peas just didn’t agree with my tongue. Sorry, it’s true.
The recipe source calls for either sweet potatoes or Russet. I used sweet and if I make it again (for Ben) I’ll continue to use sweet potatoes as I think it really added to the flavor.
Are you a fan of split pea soup? I’m curious if anyone else out there is with me on disliking the texture??
- 1 Tbsp butter
- 1 medium onion , chopped
- 1 cup chopped celery
- 9 cups water
- 1 package (16 ounces) dried green split peas
- 2 cups cubed peeled sweet potatoes or russet potatoes
- 1 bay leaf
- 1 1/2 tsp salt
- 1 tsp dried thyme
- 1/2 tsp pepper
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Melt the butter in a large pot over medium heat. Cook the celery and onion until tender, about 3 to 5 minutes. Stir in the remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 70 to 80 minutes or until the peas are tender. Uncover and remove from heat. Discard the bay leaf. Puree the soup until smooth, using an immersion blender. Or, wait for the soup to cool and puree in batches in a regular blender or food processor. Serve and garnish with sour cream, yogurt, cheddar cheese, croutons or nutmeg.
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Source: Adapted from Cooking for Seven
sue says
March 15, 2010 at 1:11 PMLove split pea soup. Will have to try this recipe.
Mary Ellen says
March 15, 2010 at 7:13 PMThis is a soup my grandmother always made but we don’t have her recipe. I’m bookmarking this one to try. Looks great!
ingrid says
March 15, 2010 at 8:17 PMI don’t like peas so I’m thinking not but my weirdo kiddos love veggies and soups so they’d probably love this. Plus, my one twin has mentioned on several occasions, out of the blue that he likes peas. The other two concurred. 🙂 I sense some heavy hinting.
~ingrid
Sophia says
March 19, 2010 at 1:43 PMI’m not a fan of split pea soup either, but this definitely looks worth tasting. Thanks for sharing. I’d much rather prefer a chowder or bisque. I just made this the other day: http://www.recipe4living.com/recipes/clam_chowder.htm
It was delish!
Patty says
March 19, 2010 at 2:22 PMI’m definitely not a fan of pea soup either but my sister is coming to visit and she just loves it to death so I’m hoping this will be a nice surprise for her 🙂 thanks for posting!
Aleisha says
November 8, 2011 at 1:53 PMOur houses are opposite. I love split pea soup, but my husband is not a fan.
Do you think this would freeze well?
Nikki says
November 8, 2011 at 3:16 PMHi Aleisha, I have frozen many soups with great results, but never tried freezing this one. So, I can’t really say for sure. Sorry!
L.D. says
September 3, 2012 at 1:47 PMI make my split pea soup in a crockpot. I discovered using smoked turkey leg or the wingettes it gives it a mock ham smell and flavor for us that adhere to a Kosher diet. I start with the smoked turkey and cover it with a sodium free chicken broth and after about four hours on high I start adding the split peas, onion, garlic, carrots, celery, reduce heat to low for a couple more hours and stir occasionally as the peas start to break down, that indicates that it’s about done. I didn’t feel the need to salt or season this myself though you may want to for your own personal taste. I do sprinkle a little meat tenderizer on the turkey when I start, I’m certain there is some sodium in the tenderizer. Bon Appetit!
L.D.
Nikki says
September 3, 2012 at 2:02 PMThanks!