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Classic Split Pea Soup with Fresh Herbs
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife
  • Immersion Blender

Ingredients
  

  • 1 cup dried green split peas, rinsed
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 4 cups water
  • 2 bay leaves
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh thyme leaves
  • 1/4 cup chopped fresh parsley

Instructions
 

  • Place the onion, carrots, celery, and garlic in a large pot over medium heat. Cook, stirring now and then, until the vegetables soften, about 5 minutes.
  • Add the split peas, water, bay leaves, and black pepper. Stir to combine.
  • Bring the mixture to a boil, then lower the heat and simmer uncovered for 45 minutes until the peas are very soft.
  • Remove the bay leaves. Stir in the thyme and parsley.
  • Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer more texture.

Notes

The herbs go in at the very end so their flavor stays fresh rather than cooking away. The soup thickens as it cools, so stir in a splash of water when reheating leftovers to bring back the right consistency.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife, Immersion Blender