Mild Split Peas Recipe
Make Mild Split Peas Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pea Soup Base
Aromatics & Vegetables
Optional Finish & Garnish
Method
Pea Soup Base
- 1
Rinse and sort peas
Place the dried split peas in a fine-mesh sieve and rinse under cold running water until the water runs clear. Pick through and remove any small stones or debris.
- 2
Combine peas and liquids
In a large heavy-bottomed pot, combine the rinsed split peas, 6 cups of broth, 1 cup water and the bay leaf. Bring to a gentle boil over medium-high heat.
- 3
Simmer
Reduce heat to low so the liquid maintains a gentle simmer. Add dried thyme, cover partially, and simmer for 25–35 minutes, stirring occasionally, until peas begin to break down and soften.
- 4
Season
Add 1 teaspoon salt and 1/2 teaspoon black pepper about 10 minutes before the end of cooking. Taste and adjust seasoning as needed. Remove and discard the bay leaf.
Aromatics & Vegetables
- 5
Prepare vegetables
While peas simmer, peel and finely chop the onion. Peel and dice the carrots into small pieces (about 1/4-inch). Trim and dice the celery. Mince the garlic cloves.
- 6
Sauté aromatics
In a medium skillet, heat 2 tablespoons unsalted butter or neutral oil over medium heat. Add the chopped onion, carrots and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables are softened, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant.
- 7
Combine with peas
Transfer the sautéed vegetables into the simmering peas about halfway through the peas' cooking time if you prefer more texture, or toward the end if you want them very soft. Stir to combine and continue simmering until the peas and vegetables are tender and cohesive, about 10–15 more minutes.
Finish & Garnish
- 8
Blend for creaminess (optional)
For a smoother, creamier soup, use an immersion blender directly in the pot to purée the soup until it reaches the desired consistency. Alternatively, carefully transfer half or portions of the soup to a blender and purée, then return to the pot. If soup becomes too thick, thin with additional broth or water, 1/4 cup at a time.
- 9
Brighten and serve
Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped parsley to brighten flavors. Adjust salt and pepper to taste, adding up to another 1/2 teaspoon salt if needed. Ladle into bowls and sprinkle with cracked black pepper. Serve with crusty bread or croutons.