Name: Split Pea Soup
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: Serves 5
Cuisine: United States
Ingredients: 500 g (1 lb 2 oz) split green peas; 1 onion, roughly chopped; 60 ml (2 fl oz/¼ cup) olive oil; 1 teaspoon ground cumin; 2 teaspoons cider vinegar; 3 garlic cloves, chopped; 1 teaspoon salt; ½ teaspoon ground black pepper; 100 g (3½ oz) carrots, roughly chopped; 95 g (3¼ oz/⅓ cup) yoghurt or sour cream (optional); 1 bunch coriander (cilantro), stems and leaves separated; about 20 croutons; 3 teaspoons sugar; 1 teaspoon smoked paprika; 50 g (1¾ oz) celery, roughly chopped; 1.5 litres (52 fl oz/6 cups) water

Preparation info

Serves
5

Difficulty
Easy
Ready in
2 hr 30

Appears in

New York Cult Recipes

By Marc Grossman

Published 2013

About

On a cold winter’s day, a hot bowl of smooth split pea soup with a few croutons thrown in hits the spot like nothing else.

Ingredients

500 g (1 lb 2 oz) split green peas
60 <

Method

The Split Peas

Soak the split peas in cold water overnight. Discard the water and rinse. While many recipes indicate that it is not necessary to soak split peas, I find that pre-soaking them produces a less starchy, more digestible soup that is also easier to make since it cooks faster and doesn’t stick as much to the saucepan. You could, however, skip this