If you’re looking for more of a classic split pea soup, this is not your recipe lol. Yes, I’ve done the classic smoky version (using smoked turkey leg to make it kosher!), and it’s a VERY popular recipe here on the blog for years now! But I wanted to lighten it up, and make the texture a little less lumpy and a little more creamy! The result: a creamy base with pops of pea pearls that add the perfect burst of sweetness to every bite!
Double Pea Soup
3 tbsp extra virgin olive oil
2 leeks, white and pale green parts only, rinsed from sand and chopped
2 stalks celery, chopped
2 large carrots, chopped
4 cloves garlic, minced
1 1/2 cups split peas
8 cups vegetable stock
5 sprigs thyme
2 bay leaves
1 tbsp soy sauce
salt and pepper, to taste
10oz frozen peas
Method:
Heat the olive oil in a large soup pot and add the leeks, celery and carrots. Saute until softened. Add the garlic and continue to saute until fragrant, 2 minutes. Add the split peas, stock, thyme, bay leaves, soy sauce, salt and pepper and bring the mixture to a boil, stirring occasionally. Reduce to a simmer and cook for about 45 minutes, until the split peas have fully softened and are falling apart. Remove the bay leaves and thyme sprigs.
Blend the soup with an immersion blender until creamy. Add the frozen peas and stir to incorporate. Serve.
Related Recipes:
I add a smoked Turkey leg to my split pea soup. It adds a smoky flavor with a little extra salt which spilt peas need a lot of.
You could also just add a little cut up chipotle pepper in adobe sauce to give it a smoky flavor with a little kick. The chipotle peppers in adobe sauce are available from Amazon with mystery hechsher or on Roland Foods website with Star K hechsher.
Empty the can into a container and store unused portion in Fridge until the next time you want to add this flavor to scrambled eggs or black bean salad with avocado, tomatoes and a lime vinaigrette.