Fresh "Split Pea" Soup

Using fresh peas for split pea soup makes a soup that's more colorful, yet just as flavorful as the classic.

Course Brunch, Soups & Stews

Cuisine American

Level Beginner

Main Ingredient Legume

Diet Gluten-Free, Low Sugar

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 168kcal

Add the 1 tablespoon cultured unsalted butter, 80 grams celery and 250 grams onion into a pot and sauté until the onions are soft and just starting to brown, but do not caramelize them completely. While fully caramelizing will produce more flavor it will make your soup brown.
1 tablespoon cultured unsalted butter, 80 grams celery, 250 grams onion
Add the 1 pound peas and 3 cups ham stock. Simmer until the peas are tender. 15-20 minutes.
1 pound peas, 3 cups ham stock
Pour the soup into a blender and carefully blend. You can adjust the texture of the soup by the length of time you blend it (longer = more creamy, shorter = more chunky).
Adjust the 1 teaspoon salt to taste. My ham stock was very low sodium so I added about 1 teaspoon of salt.
1 teaspoon salt
Pour the soup into bowls and garnish with diced ham. The smaller you dice the ham, the better it will float on top of the soup. Finish with a generous amount of ground black pepper.
ham, ground black pepper