Serves 8
70 min
Split Pea Soup
Recipe GLPR5429a68da8a39a
A hearty, warming British-style split pea soup with smoky bacon, tender vegetables, and creamy pureed peas. This rustic soup features diced potatoes and aromatic herbs simmered until silky, then blended to your preferred consistency—partially chunky for texture and satisfaction.
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Ingredients
2 tablespoons olive oil
1 cup diced bacon
1 medium onion, peeled and diced
1 large carrot, peeled and diced
2 cloves garlic, peeled and minced
1 tablespoon fresh thyme, minced (or 2 teaspoons dried thyme)
2–3 teaspoons salt, divided
Freshly ground black pepper
1 bay leaf
2 medium potatoes, peeled and cubed
1½ cups dried split peas
7 cups water, plus more as needed
Directions
Heat the olive oil in a large soup pot over medium-high heat. Add the diced bacon and cook, stirring occasionally, until the bacon begins to render and become crispy, about 5–7 minutes. Add the diced onion and carrot, then cook, stirring frequently, until the onion becomes completely softened and translucent, about 5–8 minutes.
Stir in the minced garlic and thyme, cooking for about 1 minute until fragrant. Season generously with freshly ground black pepper and add the bay leaf, cubed potatoes, and dried split peas. Stir to combine.
Pour in the 7 cups of water, stirring to distribute all ingredients evenly. Bring the mixture to a boil over high heat, then immediately reduce the heat to maintain a gentle, steady boil. Begin with 2 teaspoons of salt and taste as cooking progresses; you can add the remaining salt later if needed.
Place a lid on the pot, leaving it slightly ajar so steam can escape. Simmer for approximately 45 minutes, stirring occasionally, until the split peas have completely broken down into a creamy consistency and the potato cubes are very soft and tender.
Remove the pot from the heat and carefully pluck out and discard the bay leaf. Using an immersion blender, carefully puree the soup to your desired consistency—it should be partially chunky and partially smooth. If you prefer a completely smooth soup or do not have an immersion blender, allow the soup to cool to room temperature, then carefully blend in batches in a traditional blender, filling it no more than halfway with hot liquid to avoid dangerous splashing.
If the soup is too thick, stir in additional water a little at a time until you reach your preferred consistency. Taste the soup and season with additional salt and pepper as desired. Ladle into bowls and serve hot.
