Split Pea Soup with Salami & Whole-Grain Mustard


Preparation info

  • Serves


    • Difficulty


Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Instead of smoky ham, this embellished version of the humble New England standard features salami for an extra dose of pepperiness. The acidic, crunchy pop of whole-grain mustard contrasts nicely with the soup’s creamy whisked base.


  • 2 tbsp. extra-virgin olive oil
  • 1 3-oz. piece hard salami, cut into ¼″ pieces
  • 1 <


Heat oil in a 6-qt. saucepan over medium-high. Cook salami until fat is rendered and salami is crisp, 2–3 minutes. Using a slotted spoon, transfer salami to a bowl and set aside. Add carrot, celery, and onion to pan and cook, stirring occasionally, until golden, 6–8 minutes. Add rosemary, thyme, garlic, and bay leaf and cook until fragrant, 1–2 minutes. Stir in split peas and stock and bring to