don't split hairs: split peas instead

split pea soup

Split pea soup is amazing. Full stop. And if you think otherwise, then try this recipe: It's loaded with fiber, phosphorous, B6, Vitamin C, and all the naturally-green fun one could hope for in a bowl of warm and delicious soup. Another bonus? This recipe is easy and doesn't take up too much of your time; I'd hate to take away from your reading Michael Wolff's latest, Fire and Fury or Naomi Alderman's fantastic The Power, or from binge-watching new episodes of Netflix's Black Mirror. You can let this recipe stew on your stovetop at low-heat for added complexity and depth while watching, reading, or doing anything else your free time desires. These cold winter nights have us feeling stuck indoors, so we might as well enjoy it, right? 

I've made many different varieties of split pea soup over the years, but each-and-every time I favor the addition of fresh or frozen peas to the mix: It brightens up the palate with natural sweetness. You can also take a few handfuls of fresh spinach greens with some of the hot puree and blend with a pinch of citric acid (optional) to make the soup glow green even more. Simply add it to the soup at the end, just before serving, to maintain the bright color and help cool down the soup. 

Double the recipe and freeze in small portions to last you through the winter ~ you'll be happy you did when your stomach starts rumbling and it's too cold to go to the grocery store.
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recipe

Makes (+/-) 12 cups
Ingredients: 
8 cups chicken or vegetable broth 
3 cups cooked split peas
1 1/4 lbs fingerling potatoes, sliced into 1/4" coins
1 onion, small dice
6 garlic cloves, minced
2 tablespoons grapeseed oil 
1 1/2 tsp mustard seeds 
8 oz frozen peas
Option: garnish with yogurt, mint or any herbs of your liking 
Directions: 
1. Puree cooked split peas with broth. 
2. In a large stock pot, sauté onion in oil for 2 minutes or until translucent. Add the garlic and mustard seeds and cook for another few minutes. Add the broth and sliced potatoes and cook until potatoes are tender, about 15-20  minutes.
​3. Finish the soup by adding the frozen peas and cook for another 2 minutes, just until they are cooked throughout. 

Option: add pureed greens as instructed above at the end of step 3 before serving. 
4. Serve in bowls and add optional garnishes. 

Tada! Split Pea Soup