Split Pea Soup Recipe
Split Pea Soup
Total time: 1hr to 2hr
Preparation time: 20 minutes + 1 hour soaking time
Cooking time: About 1 1/2 hours
Difficulty: Easy
Chef's Note

Serve the soup with croutons fried in butter.

At the Beach Hotel, near Cape Town, South Africa, the chef likes to garnish the soup with a little ham and some mint leaves.

- 300 g (10 oz.) split peas
- 125 g (4 oz.) Bacon bits (lardons)
- 2 small leeks
- 2 carrots (optional)
- 2 onions
- 2 liters (8 cups) water
- 2 cloves
- 1 bouquet garni
- 1 clove of garlic
- 50 g (3 tbsp.) butter
- Salt and pepper
  1. Pick over the split peas. Soak them for 1 hour in cold water;
  2. meanwhile, wash the leeks and chop the white part finely;
  3. peel the carrots and slice thinly;
  4. peel the onions; thinly slice 1 onion; halve the other one and stick the cloves into it;
  5. drain and rinse the peas; place them in a pot with the water, onion pricked with the cloves, bouquet garni and crushed garlic; skim once it begins to boil;
  6. in a skillet, cook the bacon bits in 5 tsp. butter until lightly browned; set aside;
  7. in the cooking fat, sauté the sliced onion, carrot and leek whites;
  8. add a ladleful of cooking liquid from the peas to the skillet; bring to a boil; add everything to the pot with the peas and finish cooking;
  9. remove the bouquet garni and onion pricked with the cloves; liquefy everything in a blender; add the bacon bits, 25 g (5 tsp.) butter, salt and pepper;
  10. ladle into soup bowls.
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