Recipe by P4
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.
Top Review by MechanicalJen
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!
- 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
Directions See How It's Made
- 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.