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+ servings

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 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 serving


  • 1 tablespoon cultured unsalted butter
  • 80 grams celery (~1 rib)
  • 250 grams onion (~2 small onions)
  • 1 pound peas (fresh or frozen)
  • 3 cups ham stock
  • 1 teaspoon salt (to taste)
  • ground black pepper (to taste)
  • ham (finely diced for garnish)


  1. Add the butter, celery and onion into a pot and saute 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.
  2. Add the peas and ham stock. Simmer until the peas are tender. 15-20 minutes.
  3. 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).
  4. Adjust the salt to taste. My ham stock was very low sodium so I added about 1 teaspoon of salt.
  5. 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.