The Secret Ingredient In Creamy Velvety Split Pea Soup Veena Azmanov Kitchen

As the seasons transition and the air gets a touch cooler, there’s nothing quite like a bowl of hearty soup to warm the soul and bring comfort to your day. Picture yourself wrapped in a cozy blanket with a bowl of warm, nourishing, and delightful split pea soup, brimming with the goodness of vegetables and spices that evoke a sense of home, love, and warmth. Yes, the humble split pea soup is known for doing just that – comforting souls, one bowl at a time. Traditionally, it’s known for its chunky texture, with tender pieces of ham or bacon adding a savory note. But what if you prefer a smoother, creamier version of this beloved soup? Well, you’re lucky because you can transform your split pea soup into a velvety dream with a simple trick.

What are split peas

Split peas, also known as Pisum sativum, are a type of legume that is commonly used in soups and stews. These tiny, round seeds are a pea family member and come in various colors, such as green, yellow, and even red. Split peas are made by removing the outer skin of the pea and then splitting it in half, resulting in a smooth texture when cooked. Their unique ability to absorb flavors and thicken when cooked sets split peas apart from other legumes. This characteristic makes them the star ingredient in split pea soup, as they effortlessly create a hearty and creamy base. The slight sweetness of split peas also adds a pleasant taste to the soup, making it a favorite comfort food for many. Not only are split peas delicious, but they are also incredibly nutritious. Packed with fiber, protein, and essential vitamins and minerals, they offer a range of health benefits. The high fiber content aids digestion and helps maintain a healthy gut, while the protein contributes to muscle growth and repair. Split peas are also a great source of iron, folate, and potassium, which support overall well-being. It’s important to note that they require a longer cooking time than other legumes when cooking with split peas. This is because the peas have been split, which exposes more surface area and increases their cooking time. However, the patience is well worth it once you taste the creamy and velvety result.

Why is this the best recipe

Using pre-cooked split peas significantly shortens the cooking time without compromising the rich and hearty flavor that split pea soup is known for. This recipe is versatile; it can be adapted to suit different dietary preferences. You can opt for a vegetarian version by omitting the ham or adding different kinds of meats or smoked tofu for a unique twist. Split peas are a great source of protein, fiber, and essential nutrients, making this soup a nutritious choice that can help keep you full and satisfied for extended periods. The combination of aromatic vegetables (onion, garlic, and potato) with herbs and spices offers a depth of flavor that perfectly complements the earthy taste of the split peas. Using a ham bone (if non-vegetarian) adds a smoky richness that elevates the soup to another level of deliciousness. The recipe allows you to blend the soup to your preferred consistency, whether chunky or smooth, allowing you to personalize it to your taste preference. It is a base recipe that can easily be customized. You can add more vegetables, try different herbs, or add a splash of cream for a richer texture. It pairs wonderfully with various accompaniments, like crusty bread, croutons, or a sprinkle of cheese, allowing you to turn a simple soup into a fulfilling meal with different textures and flavors. The option to garnish with fresh parsley adds a splash of color and a fresh, herby note that contrasts beautifully with the rich, deep flavors of the soup.

Ingredients and substitutes

First and foremost, you will need split peas. These small, dried legumes are the star of the show star and provide the soup’s hearty base. If you don’t have split peas readily available, you can substitute them with canned green peas or canned lentils, rinsed and drained; note that these substitutes will offer a different flavor and texture than split peas. Aromatic veggies like onion and garlic make the perfect base for this soup. You can also use leeks or shallots for a different but complementary flavor. You could use 1-2 teaspoons of onion powder and 1/2 tsp of garlic powder in a pinch. Another crucial ingredient is broth or water. This liquid is necessary to cook and infuse the split peas with flavor. While vegetable or chicken broth works wonderfully, you can use water if that’s all you have. Just keep in mind that using broth will enhance the overall taste of the soup. Bay leaf is my preferred aromatic, but you can ignore it if unavailable. Adding a few fresh thyme or rosemary sprigs can add a different aromatic note. Ham bone or diced ham is optional to add flavor, but smoked turkey leg or turkey ham is a leaner option. You might use a few dashes of liquid smoke or smoked paprika to add a smoky flavor for a vegetarian option. Adding a touch of either cream or butter towards the end of the cooking process will elevate your soup to new heights of indulgence. However, if you prefer a lighter version or are lactose intolerant, you can omit the cream or butter altogether, and the soup will still be deliciously satisfying.

Step-by-step: Split pea soup with precooked peas

To begin, take a moment to gather all the ingredients required for this recipe: split peas, onions, carrots, celery, garlic, vegetable broth, bay leaves, thyme, salt, pepper, and either cream or butter for a creamy touch. Once you have everything ready, it’s time to dive into the cooking process.

First, heat a pot over medium heat and add olive oil. Once the oil is warm, add in the diced onions, garlic, and potato. Add the bay leaves and sauté them until they become fragrant and the onions turn translucent, usually taking 5-7 minutes. During this time, make sure to stir occasionally to prevent any sticking. After a minute, it’s time to add the precooked split peas and ham bones. These peas have already been cooked, which means they are tender and ready to be transformed into a hearty soup. Pour in the broth, ensuring that the split peas are fully submerged. Bring the mixture to a boil, then reduce the heat to a gentle simmer and cover the pot. Let it cook for 15-20 minutes or until the vegetables are soft and the flavors melded together beautifully. Once the soup has cooked to perfection, it’s time to add the final touch for that creamy and velvety consistency with heavy cream. Alternatively, if you prefer a lighter version or have dietary restrictions, feel free to omit the cream altogether. The soup will still be deliciously satisfying without it. Use an immersion blender to partially or fully blend the soup to your desired consistency for a smoother texture. With the soup now creamy and velvety, season to taste with salt and pepper, adjusting the flavors according to your preference. Serve the split pea soup hot, garnished with a dap of sour cream. You can also sprinkle fresh herbs or a drizzle of olive oil for an extra touch of elegance.

How to precook split peas

Precooking legumes and lentils in bulk is a great way to prep for a few meals ahead of time. I make a big batch and store the extra in the freezer safer bags in the freezer. This way I don’t have to precook them every single time. To begin, start by rinsing your split peas under cold water. This will help remove any dirt or debris that may be present. Time permitting soak them in water for 4 hours. This will help soften them and cook them evenly.

Transfer the peas to a large pot and add enough water to cover them completely. It’s important to note that split peas will expand as they cook, so use a large pot to accommodate the increasing volume. Once your split peas are covered with water, bring the pot to a boil over medium-high heat. After boiling the water, reduce the heat to low and let the peas simmer gently. You’ll want to cook them for about 20 to 30 minutes or until they are tender but not mushy. The exact cooking time will depend on the age and freshness of your split peas, so be sure to keep an eye on them and check for doneness periodically. Alternatively, you can place the split peas in the slow cooker or crockpot with enough water to cover them. Set the slow cooker on low for 6 hours or overnight. They should be almost mushy when the timer is done. Another great way to cook split peas quickly is to use pressure cooking. You can use a stovetop pressure cooker or an electric instant pot. Add the split peas with enough water to cover them. Set on high and cook for 30 to 4 minutes. Leave to manual release and check for doneness.

Tips for making split pea soup

Use good quality, fresh ingredients. The better the ingredients, the better your soup will taste. Use a rich, homemade broth if possible, as it will add more flavor depth than store-bought broth. Cook the onions and potatoes until they are tender and translucent to build a flavorful base for your soup. Please don’t rush this step, as it forms the flavor foundation of your soup. To reduce the flavor of garlic, add the garlic towards the end of the sautéing process to prevent it from burning, which can impart a bitter taste to the soup. Allow the soup to simmer gently; a vigorous boil can make the soup murky and might break down the vegetables too much. If you blend the soup, allow it to cool slightly before blending to avoid splatters. Also, if you’re using a standard blender, blend the soup in batches, not all at once, to prevent overflows. Season the soup gradually. It’s easier to add more salt later than it is to correct an overly salty soup. If the soup is too thick, add more broth or water to thin it out to your preferred consistency. If it’s too thin, let it simmer uncovered for a bit longer to reduce and thicken. You can take advantage of the garnish. A fresh sprinkle of herbs can lift the soup and contrast the color. Serve the soup with crusty bread, a green salad, or some grated cheese on top for a rounded meal. When reheating the soup, do so over a low flame to prevent it from sticking to the bottom of the pot, and add a little water or broth if it has thickened too much in the refrigerator. If you plan to freeze the soup, cool it quickly and freeze it in individual portions for easy thawing and reheating later.

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Frequently asked questions

Creative ways to make split pea soup

One option is to add some smoky goodness to your soup. Add a few bacon strips or smoked ham hock to the pot while your soup simmers. The smoky flavors will permeate the soup and provide an irresistible depth of flavor. Alternatively, add some smoked paprika or chipotle powder to achieve a similar effect without the meat. If you’re a fan of spice, consider incorporating some heat into your split pea soup. Adding a pinch or two of cayenne pepper or a diced jalapeño can kick your soup and contrast the creamy texture. Remember to taste and adjust the spice level to suit your preferences. You can also experiment with herbs and aromatic vegetables for a fresh twist. Adding a handful of fresh herbs like thyme, rosemary, or parsley can brighten the flavors and provide a fragrant aroma. Additionally, sautéing some onions, carrots, and celery before adding them to the soup can create a delicious base for the dish. Another creative way to make split pea soup is to incorporate different vegetables or proteins. Add chunks of cooked chicken, diced ham, or even leftover roast beef for a heartier soup. You can also experiment with vegetables like sweet potatoes, butternut squash, or mushrooms to add depth and variety to the soup.

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