Soup’s ON! Yellow Split Pea.

I’m wild about soup.  Instead of talking you to death, I’ll just hit you with the recipe pronto.  This is a good intro to Fall or kick in the ass to Winter to usher in spring.

Yellow Split Pea Soup

Adapted from Heidi Swanson’s

  • 2 cups dried split yellow peas, picked over and rinsed
  • 6 cups water
  • 1 tablespoon extra virgin olive oil
  • 2 large onions, chopped
  • 1/2 teaspoon fine-grain sea salt
  • 3 cups water
  • 1 7-ounce container of greek yogurt (omit if vegan)
  • 1/2 cup shredded unpeeled cucumber, (deseed before shredding)
  • 1 clove garlic, mashed and minced
  • scant 1/4 cup fresh mint, chopped
  • big pinch of salt
  • chopped olives
  • more olive oil to drizzle (I use Fustinis Meyer Lemon for topping)

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Bring 6 cups of water to a boil in a large saucepan, add the yellow split peas, and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.

Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the cooked split peas and stock/water. Bring to a simmer and let cook for a few minutes. Now remove from the heat. Using a large cup or mug ladle half of the soup into a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back into the puree – you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Give the soup a taste, if it needs more salt, add more a bit at a time until the flavor of the soup really pops.

In the meantime make the yogurt topping by mixing together the yogurt, cucumber, garlic, mint, and salt. Set aside.

Ladle soup into bowls or cups, and serve each with a generous dollop of the yogurt, a drizzle of olive oil, a touch of chopped mint (any that was left on the cutting board), and a sprinkling of black olives.

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