Split Pea Soup Recipe | The Gracious Pantry | Healthy Soup Recipes (2024)

FAQs

What's the best way to thicken split pea soup? ›

How to Thicken Split Pea Soup. The potato should make your split pea soup perfectly thick and creamy. However, if the soup is still too thin for your liking, you can thicken it up with full-fat cream (though it may alter the flavor a bit) or a cornstarch slurry.

If the peas are very old and dried out, they won't soften. And if the water you use for making the soup is hard with lots of dissolved minerals that can stop the peas from softening. Use bottled water if that is the case.

How do I add flavor to bland split pea soup? Using onions, garlic, and fresh spices like thyme will add flavor to the soup. The real trick to making a bland pea soup extra tasty is using a bone or ham hock in the soup during the cooking process. Chicken broth will also add flavor to the soup.

Water works just fine, but if you prefer using vegetable broth, that will work, too. Green Split Peas: Some green split peas may require soaking to allow them to cook in a timely manner. I have been using the Bob's Red Mill brand, which require no soaking, and they cook fully in about 45 minutes of simmering.

Cooking. Bring about 1.5 cups of water or broth to a boil for every cup of lentils or split peas. Add the lentils, allow water to return to boiling, reduce heat, partially cover pan, and simmer for 30 to 45 minutes, depending on the variety.

Split pea soup naturally thickens as the peas break down during cooking and also as it sits, especially if refrigerated. If it's too thick for your liking, you can easily thin it by adding a bit of chicken or vegetable broth, or even water, until you reach your desired consistency.

Rinse split peas before cooking. Place 1 cup of split peas in a large pot with 2 cups of water and ½ tsp salt. Bring to a boil, then reduce to a simmer, cover and cook until smooth, 25 minutes.

Split peas and lentils tend to get overcooked. Once I figured out that they don't need to reach the State of Horrifyingly Mushy, my legume cookery horizons expanded dramatically. Actually, I find it pretty amazing that more people don't cook with dried peas and lentils.

Add a bit of lemon zest to make those peas really sing. You can try the fresh pea approach with your favorite split pea soup recipe, but this super traditional, easy version is an Epicurious favorite.

Onion, lots of garlic, bay leaves, oregano and thyme make this soup taste amazing. We recommend using fresh thyme for the best taste.

What can I add to pea soup to make it taste better? ›

My typical go to additions are onions, carrots, and potatoes and maybe a little garlic.

Pea Variety: The main difference lies in the type of peas used. Split pea soup is typically made from dried split peas, while green pea soup is made from fresh or frozen green peas. Texture: Split pea soup has a thicker and heartier texture compared to green pea soup.

Luckily, there is an option that is just as accessible as ham hock, which can be found in nearly any supermarket. Smoked turkey meat, sold generally as legs or wings, is a worthy substitute for ham hocks, providing a comparable level of savory meatiness and smokiness.

How do you make pea soup not gassy? Using Ayurvedic cooking methods, rinsing and soaking your peas before cooking, and eating them in a balanced meal help make pea soup not gassy.

If you want a smooth soup, puree with an immersion blender. If you were short on peas, you can thicken with a slurry—a raw starch such as rice flour or cornstarch mixed with water, then whisked into the soup. The soup needs to come to a boil for the starch to gelatinize.

Serve in large bowls. This soup freezes very well and will last a week in the fridge. After it cools, it will thicken up, so if desired, add more water or stock while reheating.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Now just leave the soup to boil softly stirring about every 30 minutes, be sure when you stir you are scraping the bottom of the pot to keep everything from sticking. The soup should take most of the day, 6 to 8 hours, to thicken.