Split Pea Soup
Makes: 4 servings
Time: About 1½ hours
M O
Meat eaters automatically associate split peas with ham bones, so many vegetarian versions of split pea soup add a smoky taste through smoked chiles like dried chipotle or ancho. Tossing a piece of toasted seaweed into the soup is another way to add a meaty dimension. I like those options, but I also like a straight, distinctive pea flavor; the choice is yours.
- 2 cups dried green split peas, rinsed and picked over
- 6 cups vegetable stock (pages 97–100) or water
- Salt and pepper
- ¼ cup olive oil or 4 tablespoons (½ stick) butter, melted
- Put the split peas and stock in a large pot over medium-high heat. Add a large pinch of salt and bring to a boil, then lower the heat so the mixture bubbles gently but steadily. Cover and cook, stirring occasionally, until the peas are so soft they break apart, 45 to 60 minutes.
- If you’d like, mash the peas with a fork or potato masher. Or for an ultra-smooth soup, use an immersion blender in the pot, or let the soup cool a little, carefully purée it in a blender (working in batches if necessary), and return it to the pot. (You can make the soup in advance up to this point. Cool, cover, and refrigerate for up to 2 days.) Reheat the soup to a boil, adding more stock or water if it’s too thick. Taste, adjust the seasoning, and serve, drizzled with some olive oil or butter and sprinkled with lots of black pepper.
Yellow or Red Split Pea Soup with Ginger Believe it or not, each split pea color tastes slightly different; both are a little less earthy-tasting than the green ones: When you set the split peas to boil in Step 1, add 2 tablespoons minced fresh ginger. Use melted butter for the final drizzle, or to keep the soup vegan, drizzle 1 to 2 teaspoons sesame oil over each bowl.