Mixed Split Pea Soup
Submitted by pinni
Creamy split pea soup blending green and yellow peas with fresh fennel, leeks, and thyme creates a silky vegetarian bowl of comfort.
YIELD
4 servingsPREP
60 minCOOK
120 minREADY
180 minThis isn’t your grandma’s split pea soup (unless your grandma was incredibly sophisticated).
Blending both green and yellow split peas creates visual interest and a more complex, nutty flavor than using just one variety.
Fresh fennel bulb adds an unexpected anise note that brightens the entire pot, while leeks bring sweetness without the sharpness of onions.
The final puree becomes velvety smooth, perfect for dunking crusty bread or enjoying with a drizzle of good olive oil.
Pro Tips
- Soaking the peas overnight reduces cooking time and improves digestibility
- Don’t skip the fennel: it transforms this from ordinary to restaurant-worthy
- Adjust thickness by adding more water or stock when reheating, as the soup thickens when stored
Ingredients
Directions
- Soak the split peas in water to cover overnight; rinse and drain or boil hot water to cover peas and let sit for 45 minutes.
Drain, rinse and drain again.
- Sauté the onions, carrots and fennel in a small amount of oil or add the peas, cook 2 minutes.
Add water to the stock pot and stir.
Bring to a rolling boil, reduce heat and simmer for 1½ to 2 hours.
Purée the soup in a food processor until smooth; re-season to taste with salt and pepper.
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