Split Pea Soup (Fava)
As the leaves start to paint the landscape with their fiery hues and a crisp autumn breeze fills the air, there’s nothing quite like a steaming bowl of homemade Split Pea Soup to welcome the cozy embrace of fall. This hearty soup has been a cherished family tradition, a comforting reminder of the changing seasons. My Papou used to make big batches to keep in the freezer for a quick lunch or dinner with a sandwich.
Although it may seem like just a recipe, this Split Pea Soup became a vessel for nostalgia and tradition. It’s a testament to the timeless connection between food and family, and in sharing this recipe, I hope to invite you into the heartwarming embrace of your own cherished memories while creating new ones with this beloved fall classic. So, let’s ladle out some love, simmering with the essence of the season, as we dive into the world of Split Pea Soup, a bowlful of autumn’s finest.
TIPS AND TRICKS
- Rinse and Sort the Peas: Before cooking, rinse the split peas thoroughly in a fine-mesh strainer and remove any debris or discolored peas. This helps ensure a clean and flavorful soup.
- Soak for Enhanced Texture (Optional): Soaking split peas overnight in water can help soften them, reduce cooking time, and yield a creamier texture. However, it’s not necessary and can be skipped if you’re short on time.
- Include Ham or Bacon (Optional): Many people love the smoky, savory flavor that ham or bacon adds to split pea soup. You can either cook it with the soup from the beginning or sauté it separately and add it later for a crispy texture.
- Customize with Vegetables: Feel free to add vegetables like potatoes, leeks, or spinach for extra flavor and nutrition.
- Serve with Garnishes: Serve your split pea soup with garnishes like croutons, a dollop of sour cream or Greek yogurt, a sprinkle of fresh herbs, or a drizzle of olive oil for added taste and texture.
- Reheat with Care: When reheating, add a little water or stock to adjust the consistency, as split pea soup can thicken upon cooling.
GREEN VS. YELLOW
Yellow split peas are known for their mild and slightly sweet flavor. They tend to have a smoother, creamier texture when cooked. Green split peas have a more earthy and robust flavor compared to yellow split peas. They can have a slightly firmer texture when cooked, and some people find them to be a bit more hearty. Nutritionally, both yellow and green split peas are similar. They are excellent sources of protein, fiber, and various vitamins and minerals, making them a healthy addition to your diet.
CHECK IT OUT!
Split Pea Soup (Fava)
Ingredients
- 1 onion diced
- 3 stalks celery diced
- 3 carrots diced
- ½ head broccoli chopped
- 4 cloves garlic
- 2 tbsp butter
- 16 oz. split peas green or yellow
- 8 cups bone broth
- ⅛ tsp white pepper
- 1 tsp red wine vinegar
- Salt and Pepper to taste
Instructions
- In a large pot, melt the butter. Add the onions, carrots, celery, and garlic to the pot. Season with salt and pepper. Cook for about 10 minutes or until the vegetables start to get tender. Be sure to stir occasionally.
- Add the broccoli to the pot and allow it to cook for another 5 minutes. Stir occasionally.
- Place the split peas into a fine-mesh strainer, rinse, and drain. Add the split peas to the pot and stir to combine.
- Add the bone broth to the pot and stir to combine. While stirring, use the spoon to scrape any caramelized bits off the bottom of the pot. This will add flavor to the soup.
- Put the lid on the pot and bring the soup to a bowl. Once the soup begins to bowl, reduce the heat and allow the soup to simmer for 1-2 hours or until the vegetables are tender. Be sure to stir occasionally.
- Once all of the vegetables are tender, turn off the heat and allow the soup to cool for about 20 minutes.
- Using a blender, blend the soup until it is smooth.
- Add the white pepper and red wine vinegar to the soup. If necessary, add more salt.
- Serve.