Green Split Pea Soup

A stripped-back split pea soup that lets the peas do the talking. No ham hock, no stock cube, just green split peas simmered in water with browned onion and ground marjoram until they dissolve into a thick, earthy puree.

Browning the onion in margarine before adding the water builds a caramelized sweetness that balances the peas’ natural starchiness. This step takes a few extra minutes but it’s the difference between a flat-tasting soup and one with real depth.

Pureeing after simmering gives you that classic velvety split pea texture. A blender gets it smoother than a sieve, but either works. The skim milk stirred in at the end lightens the color and adds a subtle creaminess without making the soup heavy.

Marjoram is an underused herb in split pea soup. It’s gentler than thyme, slightly floral, and works beautifully with the earthy peas. A little goes a long way.

Kitchen Tips

• Soak the peas according to the package directions. This cuts the cooking time and helps them break down more evenly during simmering.
• Stir the soup every 10-15 minutes as it simmers. Split peas settle and stick to the bottom fast, especially as the liquid reduces.
• Reheat leftover soup with a splash of water or milk. It thickens considerably in the fridge overnight.

Variations

• Add a diced smoked ham hock or a few strips of crispy bacon for a more traditional, smoky version.
• Stir in a squeeze of lemon juice before serving to brighten the earthy flavors.
• Swap marjoram for fresh thyme or a bay leaf for a more classic herb profile.