Split Pea Soup

Name: Split Pea Soup
Prep time: 20 min
Total time: 20 min
Yield: Serves 6
Cuisine: French
Ingredients: 1 bay leaf; 6 tablespoons thick greek-style yogurt, to serve; salt and pepper; 3 sprigs of fresh parsley; 1.5 litres (2½ pints) chicken or vegetable stock, or water; 1 large onion, chopped; 2 garlic cloves, crushed; 2 celery sticks, chopped finely; 2 large carrots, chopped finely; 375 g (12 oz) split green or yellow peas, soaked for at least 4 hours; 1 sprig of fresh thyme, or ½ teaspoon dried thyme

Preparation info

Serves
6

Difficulty
Medium
Ready in
20 min

Appears in

Students' Cookbook

By Sophie Grigson

Published 1993

About

This is a good, satisfying old-fashioned soup, perfect for a cold winter’s night. Dried split peas, green or yellow, collapse naturally to make a thick purée so you won’t need a blender, though if you do have one, the soup can be pureed to smooth out the chunks of vegetable.

Ingredients

375 g (12 oz) split green or yellow peas, soaked for at least 4 hours
2 large

Europe
United Kingdom
France
Gluten-free
Soup
Mediterranean
Winter

Method

Drain the split peas and put them in a large saucepan with all the vegetables and herbs. Season with salt and pepper and add enough stock or water to cover by about 2.5 cm (1 inch). Bring to the boil and b