Prep 30 mins
Cook 1 hr 30 mins
A wonderful, simple soup, which can easily be made vegetarian by substituting vegetable broth for the chicken broth. I like to garnish with a dollop of creme fraiche and a sprinkle of chopped chives or parsley. Beer is an excellent accompaniment to this soup.
- 1 lb yellow split peas
- 3 quarts chicken broth (preferably homemade)
- 2 large celery ribs, thinly sliced
- 2 medium carrots, peeled and thinly sliced
- 1 large onion, chopped
- 1 large turnip, peeled and thinly sliced
- 1 large parsnip, peeled and thinly sliced
- 1 large scallion, white portion only,thinly sliced
- 2 large fresh thyme sprigs
- 1⁄4 teaspoon ground allspice, plus more to taste
- 2 teaspoons kosher salt
- fresh ground pepper
- Bring the broth and split peas to a boil in a large pot over med-high heat.
- Cover, reduce the heat to a simmer and cook until the peas are soft, about 45 minutes.
- Add all remaining ingredients.
- Cover and cook over medium-low heat until the vegetables are tender, about 45 minutes.
- Pick out and discard the thyme.
- Puree the soup in batches in a food mill, food processor or blender (I use my imersion blender and puree it right in the pot).
- Taste and adjust the seasonings with additional allspice, salt and pepper if needed.
- This soup can be refrigerated for up to 5 days or frozen for several weeks.
- Stir well after reheating.
GREAT soup! I didn't have celery, so I added an extra turnip. A great thing about this recipe is the versatility. Non-fusiness is something I can really appreciate. I doubled the allspice and used 1/2 tsp dried thyme. Makes an even better bowl the next day. Thanks!
A very nice soup. I actually don't think I've ever had split pea soup before, but its good! I left out the parsnip (none at the store) but I added an extra stalk of celery and half a carrot to compensate (plus my celery was small). I also added a clove of garlic. I didn't puree all the soup- just a couple cups to make it creamy but still let it have texture. I found that the amount of spices called for weren't flavorful enough for my tastes- I added a lot more thyme and allspice to taste. Served with sour cream and thinly sliced scallions and The Sebastian (#79566) on the side. Good dinner! Thanks P4.
This recipe was delicious!! I made it without the turnip (none on hand) and added about 15 chopped cloves of garlic (we like garlic). Next time I make this, I'll use 1t of salt vice the 2.