12.16.2013

Split Pea and Thyme Soup

With all the hustling and bustling we are doing to get ready for Christmas, what better way to serve something quick and easy for dinner? Of course, it's soup!  Split pea soup is perfect for these cold winters days we are having. It's been chilly down here in Charleston and snowing up in New York lately and there's nothing better than to warm up with eating a bowl of green pea soup.

As you know split pea soup can be mundane at times, but when you add some fresh thyme into the mix, you'll be surprised how flavorful the split pea soup becomes with every spoonful.  I've been making this soup for years and it's always my husbands favorite.  
Fresh thyme is gently infused into this soup, giving a delicious underlying aromatic flavor that is really nice to the palate.  So good even my teens love it. Best of all, it's easy to make, economical, and very satisfying; and you won't mind eating a second bowl.

A package of spit peas, which can be found at any supermarket, is the base for this soup, along with adding a red onion, carrot, vegetable broth and a few sprigs of fresh thyme. Just simmer the soup until the peas dissolve and thicken, then puree to a smooth consistency. There is no need to add any extra ingredients or creams to this split pea soup. It's simple and creamy.  It's plain delicious.

Try this recipe and try some of our other favorite soups we posted early on. They are Creamy Broccoli SoupLow-Cal Cream of Asparagus Soup, and Cream of Zucchini Soup.  Enjoy!



Split Pea with Thyme Soup
  • 10 ounces green split peas
  • 1/2 red onion- chopped
  • 1 large carrot -chopped
  • 4+1/2 cups water
  • 2 cups vegetable broth
  • 4 to 5 sprigs fresh thyme
  • salt and pepper to taste
  • croutons for garnish

Rinse peas a few times under cold water and drain.
In a medium size soup pot, add the peas, onions, carrot, water, broth and fresh thyme, (use only thyme leaves, removed from thin branches).
Bring to boil and then lower heat to low.  Simmer for 25 minutes. 
Then cover, and simmer for additional 30 minutes. 
Season with salt and pepper to taste.
 
Puree the soup in a blender.  If using a blender, be careful and always puree in small amounts when blending with hot liquids.
If the soup is too thick, just add some water until you reach the creamy and smooth texture you prefer.

Optional: When ready to serve, ladle the soup into each bowl and garnish with a few croutons on top, or with a sprinkle of fresh thyme.  You may serve with grated parmigiano cheese at the table.

Serves 4 to 6
 
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4 comments:

  1. Beautfiully presented, makes me feel like I missed out, not being there! Well done!

    ReplyDelete
    Replies
    1. Thank you Dan, you are always so sweet!:)

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  2. My all-time favorite split pea soup recipe comes from the Junior League Centennial cookbook and calls for a generous amount of thyme. I agree, it really makes split pea soup shine.

    ReplyDelete
    Replies
    1. Thanks Sue. I would love to know how much thyme more they actually use in the soup, maybe I will up it too.

      Delete

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