Split Pea Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Split peas take a little longer to cook than lentils. In spring, colour the soup a delicate green and serve with freshly chopped mint scattered over.


  • 100 g/4 oz split peas
  • 1 small carrot
  • 2


Soak the peas overnight in cold water to cover. Drain well. Peel and finely chop the carrot. Wash and shred the leeks and shred the celery. Melt the butter or bacon fat in a saucepan and add the vegetables. Sauté gently for about 5 minutes or until the vegetables are tender but not brown. Add the split peas and cook for a further few moments. Then stir in the stock, add a seasoning of pepper an