Cream of Split Pea Soup
This split pea soup gets its velvety texture from its rich beginning (butter) and ending (cream). The soup is vegetarian by nature, but its ingredient list can be easily tweaked for vegan diners by swapping the dairy for equally rich coconut oil and coconut cream. Parsnips add sweetness, while onions and garlic contribute classic, savory notes that complement the earthy split peas. In the final minutes of bubbling, spinach is swirled into the soup until just wilted, retaining its color. Once an immersion blender is whirred in the pot — or the mixture is blended in batches in a regular blender — the color brightens to a pleasant pea green. Adding a touch of acid to a rich soup creates harmony, which is precisely why this soup is best served with lemon wedges.
Prep Time
0h 15m
Cook Time
1h 30m
Ingredients
10
Yield
8 servings
Calories
-
Method
Step-by-step instructions
Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onions, parsnips and garlic, then season with salt and pepper. Cook, stirring frequently, until the onions are golden and tender, 7 to 10 minutes.
Add the stock, split peas and 4 cups water, and bring to a boil over high heat. Season the broth with salt and pepper. Cover and simmer, stirring occasionally to prevent any scorching on the bottom of the pot, until peas are tender, about 1 hour or more.
Remove from heat. Stir in the spinach until it’s fully wilted and vibrant green. Using an immersion blender, purée the soup until mostly smooth. Alternatively, blend the soup in batches in a blender until the soup is smooth but still retains some texture. If the soup is quite thick, thin it with water, a splash at a time, until a velvety smooth but pourable consistency is achieved.
Whisk in the heavy cream, and taste and adjust seasoning if needed with salt and pepper. Serve with lemon wedges. (If you’d like to prepare this recipe in advance, see Tip for freezing info.)
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