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This pea soup is a simple yet satisfying dish, perfect for colder days. The split peas simmer with potatoes and vegetable stock, creating a creamy and hearty base. The onion adds a subtle sweetness, while the olive oil enhances the flavor. Blending the soup gives it a smooth texture, and a touch of heavy cream rounds it out beautifully. Serve with bread for a complete meal.
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Cut onion and potatoes into small pieces.
Heat olive oil in a large pot over medium-high heat. Saute the onion until it becomes transparent and starts to soften.
Add the vegetable stock, then stir in the split peas and potatoes.
Bring the mixture to a boil, add salt, then reduce heat and simmer over low heat for 35 to 40 minutes, stirring occasionally, until the peas are soft.
Remove from heat and blend the soup until smooth.
Taste for salt and pepper, and adjust as needed. Stir in the heavy cream.
Top with more pepper and serve with bread.
For a vegan version, skip the heavy cream or use a plant-based alternative.
If you prefer a chunkier texture, blend only half the soup and leave the rest as is.
Can I use fresh peas instead of dried split peas?
Fresh peas can be used, but the texture and flavor will differ. Dried split peas create a thicker and creamier soup.
How can I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave before serving.
Can I freeze this soup?
Yes, this soup freezes well. Let it cool completely, then store in freezer-safe containers for up to 3 months.
What can I serve with pea soup?
Serve with crusty bread or a side salad for a complete meal.
Can I use chicken stock instead of vegetable stock?
Yes, chicken stock can be used for a non-vegetarian version of the soup.
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