Perfect Split Pea Soup – a delicious recipe with peas, carrots, parsnip, celery stalks, shallots, parsley. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Wash the split peas thoroughly in a strainer and transfer to a large pot, 6qt or greater. Be sure to pick out any discolored or generally scary looking peas.
2
Peal the carrots and parsnip and cut into large chunks along with celery stalks, then add to the pot along with diced shallots, parsley, olive oil, and marrow bones
3
Add 3 quarts of water and bring to a slow boil, then simmer for 1 hour skimming the fat off the top when necessary.
4
Remove the marrow bones from the soup (they should be thoroughly cooked) and scoop the gelatinous marrow from the bones and add to the soup then discard the bones.
5
Using an immersion blender thoroughly blend the soup until it becomes thick and velvety, then season generously with salt and pepper.
6
This recipe produces approximately 4 quarts of soup. Reheat when ready to eat and serve with your favorite pea soup toppings. As with any soup, this just gets better with age so feel free to prepare in advance or even freeze in quart containers.
563
kcal
Calories
23
g
Fat
45
g
Carbs
46
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 pounds dried green split peas, 1 pound carrots, 1 large parsnip, 2 celery stalks, and more.
Yes, Perfect Split Pea Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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