Smoky Split and Fresh Pea Soup

Smoky Split and Fresh Pea Soup

This is a perfect meal for the cool weather of spring.   This comforting soup contains the heartiness of dried split peas but with a nod to the lightness of spring by including fresh peas in season if you can get them.  Smoked paprika adds a comforting warmth and lovely color.  This soup was inspired recipes in Vegetable Soups from Deborah Madison's Kitchen which is one of my favorite soup cookbooks.  

Ingredients for soup including a leek picked fresh from the garden

Smoky Split and Fresh Pea Soup

serves 6

1 1/2 cups green split peas, rinsed and soaked (see note below)

2 tablespoons olive oil  (omit if cooking in the crockpot)

1 large onion or leek, diced

2 carrots, diced 

1 stalk celery diced or 1 teaspoon celery seed

2 med potatoes, diced

2 tablespoons chopped fresh rosemary (2 teaspoons dried)

1 teaspoon fresh thyme leaves (1/4 teaspoon dried)

2 bay leaves

3 cloves garlic, minced

2 tablespoons red miso paste*

1 tablespoon smoked paprika

2 cups of fresh shelled or frozen peas

1 cup (dairy or non-dairy) milk or cream 

1/4 cup nutritional yeast (optional)

sea salt and pepper to taste

* substitute 2 cups of prepared vegetable broth or plain water

NOTE:  Before starting the rest of the preparation, put the split peas in a large bowl and add hot water to cover them completely.  While you are chopping the vegetables and gathering your ingredients, let the peas soak in the hot water.  When you are ready to add the split peas to the pot, drain off the soaking water before adding them to the pot using one of the following cooking methods.

Crockpot method:

Put all the ingredients except the fresh peas, milk, nutritional yeast (if using), salt and pepper into the crockpot.  Add enough water to cover everything.  Cover with the lid and cook until the split peas are tender for approximately 6-8 hours on low or 3-4 hours on high.  Stir in the fresh peas, milk or cream and nutritional yeast and heat about 5 minutes until the fresh peas are heated through.  Remove the bay leaves, season to taste with salt and pepper and serve.

Stovetop method:

In a large stock pot on medium high heat, saute the chopped leek or onion until translucent.  Add in the carrots, celery and potato and saute a few minutes more.  Add in all the rest of the ingredients except the fresh peas, milk, nutritional yeast, salt and pepper into the stock pot and add water to cover all the vegetables.  Bring to a boil, stirring frequently.  Then turn down to a simmer and cover the a lid.  Cook, stirring occasionally, until the split peas are broken down and the potatoes and carrots are tender, approximately 1 hour.  Stir in the fresh peas, milk or cream and nutritional yeast and heat about 5 minutes until the fresh peas are heated through.  Remove the bay leaves, season to taste with salt and pepper and serve.

Enjoy and thanks for reading!

Tulip poplar in bloom