Sunday Soup: A split pea soup that even the Grinch would approve of

Simmer this nostalgic soup while you relax or clear your holiday to-do list

This is not your grandma’s split pea soup!

While we might be tempted to call green split pea the “ugly sweater” of comforting soups, we were surprised to learn from each other that none of our grandmothers actually made it. Kari unexpectedly discovered split pea bliss when her father-in-law, lovingly known as Grandpa Rocky, shared that this soup was his favorite. In fact, when he worked in NYC, it was served in the deli below his office. As a regular, each week he’d order it, and tuck into a steaming bowl of rich, pureed soup studded with chopped carrots, onions, and with hints of pork for extra richness. Since moving to Los Angeles a couple of years ago, Rocky discovered a local restaurant that serves their split pea soup with bites of all-beef hot dog!

Before you go running in the opposite direction, take a breath and trust us! Our version is loaded with common veggies like carrots and celery, a heavy dose of plant protein, and is completely vegan if you use veggie stock (although we do prefer homemade chicken stock). The best part of this soup? Aside from a little chopping, this soup is a “throw-it-all-into-a-pot-and-let-it-simmer” kind of soup, leaving you time to wrap gifts or put your feet up after a long, cold day.

Just don’t skimp on the croutons. They offer an inviting crunch, and are especially good if you use rye bread!

What soup are you making this week?

Split-Pea Soup with Marble-Rye Croutons

Serves 4-6

Ingredients:
For the soup-

• 1 lb green split peas

• 10-12 cups of broth (chicken, veggie, or your choice)

• 3 cups chopped leek, about 3 medium

• 2 cups chopped celery, about 4 stalks

• 2 cups chopped carrot, about 2 medium

• 3-4 sprigs of thyme, optional

• 2 bay leaves

• 1 Tbsp kosher salt

• 1/2 tsp freshly ground black pepper

• fresh dill and/or parsley, for garnishing

For the croutons-

• Marble rye, pumpernickel, or your favorite hearty sourdough bread

• good olive oil

• kosher salt

Directions:
Pick over the split peas and pick out any debris or stones, then rinse well in a colander until water runs clear.

To a large pot over high heat, add your split peas and broth. Reduce the heat, and let it simmer for 10-15 minutes, skimming off the foam that rises to the surface. You can skip the skimming step if you wish. It doesn’t alter the flavor, but we think skimming results in a prettier soup. See the difference below: the jar on the right came from an unskimmed batch!

While your split peas simmer, chop your veggies: chop the leeks and then rinse them very well in water, then rinse again to ensure you remove all sand and grit. Dice the carrots and celery.

After skimming, add the leeks, celery, carrot, thyme (if using), bay, salt, and pepper. Adding them at this stage prevents you from skimming them off when they float to the surface.

Simmer gently until the split peas are soft and falling apart, stirring occasionally and adding water or more broth if it starts looking too thick. This process can take anywhere from 45-90 minutes; if you soak your split peas before making the soup, it will cook faster.

You can serve this soup as is, but we recommend roughly pureeing it, either with an immersion blender or in a blender or food processor.

While the soup cooks, make the croutons. Preheat the oven to 375°F. Slice the bread into small, bite-sized cubes. Generously drizzle with olive oil and sprinkle with kosher salt. Place on a sheet pan, and toast in the oven until golden brown, about 10-15 minutes.

Ladle into bowls, and garnish generously with your favorite fresh herbs, and croutons.

This soup reheats beautifully if made in advance, and can last up to one week in the fridge. it will loosen as it warms, so wait a bit before deciding to add more liquid. Freeze leftovers for up to 6 months for a future comforting meal!