Description
A timeless classic featuring a velvety texture and rich, earthy flavors, perfect for both casual and refined gatherings.
Ingredients
Scale
- 1 cup green split peas, rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable or chicken stock (preferably homemade)
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons olive oil (or room temperature butter for richness)
- Fresh parsley, finely chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Incorporate the garlic and cook for an additional minute until fragrant.
- Stir in the diced carrots and celery. Sauté for another 5 minutes, ensuring the vegetables soften but remain vibrant in color.
- Pour in the rinsed split peas, followed by the vegetable stock and bay leaf. Bring the mixture to a gentle boil, then reduce to a simmer.
- Sprinkle in the dried thyme and add salt and black pepper to taste. Cover the pot, allowing it to simmer for 30-35 minutes, or until the peas are tender.
- Once cooked, remove the bay leaf. Use an immersion blender to purée the soup to your desired consistency—smooth or with some texture. If it’s too thick, adjust with additional stock.
- Allow the soup to adjust flavors on low heat for another 5 minutes, stirring occasionally.
Notes
For an elegant presentation, serve in pale-colored bowls with a drizzle of olive oil and fresh parsley. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg