📝 About This Recipe
This vibrant, velvety soup turns humble dried peas into a comforting masterpiece that even the pickiest eaters will adore. By blending the soup to a perfectly smooth consistency, we create a 'hidden veggie' powerhouse that is naturally sweet, creamy, and packed with plant-based protein. It’s a nostalgic hug in a bowl, elevated with a touch of aromatic herbs and a silky finish that makes it feel like a gourmet treat.
🥗 Ingredients
The Soup Base
- 2 cups Dried green split peas (rinsed and picked over for stones)
- 2 tablespoons Unsalted butter (can substitute with olive oil)
- 1 medium Yellow onion (finely diced)
- 2 large Carrots (peeled and diced)
- 2 pieces Celery stalks (diced)
- 3 cloves Garlic (minced)
Liquids and Aromatics
- 6 cups Vegetable or chicken stock (low sodium preferred)
- 1-2 cups Water (as needed for thinning)
- 1 teaspoon Dried thyme
- 1 piece Bay leaf (remove before blending)
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly ground)
- 1 teaspoon Lemon juice (to brighten the flavor at the end)
Kid-Friendly Toppings
- 1/4 cup Plain Greek yogurt or sour cream (for swirling)
- 1 handful Homemade croutons (buttery and crunchy)
- 1 tablespoon Fresh chives (finely snipped)
👨🍳 Instructions
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1
Place the dried split peas in a fine-mesh strainer and rinse thoroughly under cold water. Sift through them with your fingers to ensure no small stones or debris are mixed in.
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2
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat until it begins to foam.
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3
Add the diced onion, carrots, and celery to the pot. Sauté for 6-8 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened slightly.
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4
Stir in the minced garlic and dried thyme. Cook for just 1 minute until the garlic is fragrant, being careful not to let it brown.
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5
Add the rinsed split peas to the pot and stir to coat them in the butter and aromatics.
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6
Pour in the 6 cups of stock and add the bay leaf. Increase the heat to high and bring the liquid to a gentle boil.
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7
Once boiling, reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer. Cook for 50-60 minutes, or until the peas are very soft and starting to fall apart.
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8
Turn off the heat and remove the bay leaf. Let the soup cool for about 5-10 minutes before blending to avoid steam pressure buildup.
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9
Using an immersion blender (stick blender), blend the soup directly in the pot until it is completely smooth and creamy. If you don't have an immersion blender, transfer to a standard blender in small batches.
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10
Check the consistency. If the soup is too thick, stir in an additional 1/2 to 1 cup of water or stock until it reaches your desired silkiness.
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11
Stir in the lemon juice, salt, and pepper. Taste and adjust seasoning as needed—kids often prefer a slightly less salty profile.
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12
Ladle the warm soup into bowls. Create a 'smiley face' or swirl with a dollop of yogurt and top with crunchy croutons for a fun presentation.
💡 Chef's Tips
Rinsing the peas is essential to remove excess starch and ensure a cleaner flavor. If the soup thickens too much in the fridge (which it will!), simply whisk in a splash of water while reheating. For extra creaminess without dairy, blend in a peeled and diced potato during the simmering stage. Don't skip the lemon juice at the end; the acidity cuts through the earthiness of the peas and makes the flavor pop. If your kids like a smoky flavor, you can simmer a ham bone or a drop of liquid smoke in the base before blending.
🍽️ Serving Suggestions
Serve with 'Grilled Cheese Soldiers' (strips of grilled cheese sandwiches) for dipping. Pair with a side of crisp apple slices to provide a sweet, crunchy contrast. Top with 'Goldfish' crackers for a playful, kid-approved garnish. Offer a small glass of cold apple juice or milk to balance the savory soup. A side of steamed broccoli 'trees' makes for a fun 'All-Green' themed lunch.