Uh, It’s Still Split Pea Soup

One of the soups that I generally avoid like the plague is split pea soup.  I’ve never liked it- not the texture, and not the flavor.  Yet every once in a while, I think I need to try again, and every single time I am reminded that I just don’t care for split pea soup.

I really, really wanted this soup to be the exception.

But it’s not.  It’s still a split pea soup.   But maybe one of my readers actually has a fondness for split pea soup, and in that case, I bet you would love this recipe.  It uses golden split peas and leeks- which always add a wonderful flavor when used.  Unfortunately for me, I wished later that I’d used my leeks in a potato-leek soup instead.   I tweaked the original recipe, found in A Year In A Vegetarian Kitchen by Jack Bishop.

Split Pea Soup with Carrots, Leeks and Tarragon

2 cups dried yellow split peas, rinsed and picked over

9 cups water

2 celery stalks with leaves, chopped

1/4 cup minced fresh parsley leaves, plus more for garnish

1 teaspoon dried tarragon

1 bay leaf

2 teaspoons extra-virgin olive oil

4 medium carrots, peeled and diced

3 medium leeks, white and very light green parts only.  Well washed and thinly sliced

2 teaspoons vegetable soup base

Salt and fresh black pepper to taste

Directions:

Place the split peas, water, celery, parsley, tarragon and bay leaf in a large pot or soup kettle.  Bring to a boil, reduce heat, and simmer briskly, stirring occasionally, until the split peas become quite soft and start to dissolve in the liquid, about 30 minutes.

Meanwhile, heat the oil in a large skillet over medium heat.  Add the carrots and the leeks and cook, stirring occasionally, until softened and just beginning to brown, about 10 minutes.

Remove the bay leaf from the soup and add the vegetable soup base.  Stir well to combine.  Carefully transfer the soup in batches to a blender and puree, or use an immersion blender to blend the soup to a creamy smooth texture.  Add the carrots and leeks to the soup.  Taste and add salt and pepper to taste.

Ladle the soup into bowls and garnish with parsley.

Serves 6 as a main course.