Split Pea Soup with Rosemary

  • crosscourt Posted: 02/02/10
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    As thick as mud and tastes just a little better

  • nyfoodie Posted: 01/15/09
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    This soup was very good for a cold night. Next time I will add more garlic/parsley at the end as it gave it a more complex taste. I was surprised to read that someone didn't like peas. I hate peas, won't eat 'em, never have, never will but this soup really doesn't have a strong "pea" flavor. Tread lightly on the pureeing. If you puree the whole pot it will have a baby-food consistency with the texture only that much thicker upon reheating (perhaps should have added some stock to the leftovers I nuked...). As someone else said, next time I will only puree half and leave some of it chunky. I will remake this soup again!

  • EllenDeller Posted: 10/28/09
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    Really delicious soup with many possible variations. I skip the water and use 5 cups veg or chicken stock. It's never watery that way. I also don't puree it, since everything cooks down to a soft consistency. I like to add cubed smokey turkey, although sometimes have skipped any meat at all. Don't skip the rosemary, though! That gives it such a great flavor. I also add a tiny bit of fresh habanero pepper while it's cooking. Serve with a tart salad, corn muffins or rye toast. Like almost all soups, it profits from being made the night before, then heated the next day.

  • chicago84 Posted: 04/21/09
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    Really like this recipe. Not a big split pea fan but my husband is so I have been surprised by how much I like this soup. I always add a bit of hot sauce to it!

  • Bhindu Posted: 09/26/09
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    This really was outstanding! I made it without the tomato paste since I didn't have any, and pureed 3/4 of it in the food processor to keep some pretty carrot chunks. Also, I would not eliminate the last process of stirring in fresh garlic, parsley, rosemary and oil. It adds a great zest to the flavor since it's fresh and depth of color with bright green specks of parsley swirling through it. Wonderful with sourdough bread and a white wine. And I used some of the extra rosemary to make an herbed butter. The only thing I didn't care for was that it took me nearly 90 minutes to get it all chopped and cooking. So, after a long day at work, I might not attempt this as it would be hard to wait for. But on the weekend - definitely well worth it!

  • hhhhhh Posted: 11/26/09
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    Vegetarian, great flavor, and more filling than you'd expect. I've made this many times now and everyone that tastes it loves it, including one person who will not eat vegetables of any kind. She asked for the recipe. This is good enough to serve company; I already have twice.

  • pluotsmom Posted: 03/18/09
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    Very good soup. The kids loved it. Loved (and heeded) the readers' suggestions. Reduced the rosemary by 1/3, as I find rosemary to be overpowering. I liked it pureed. The topping of oil, garlic, rosemary and parsley at the end didn't do anything for me, wouldn't go to this trouble next time. Maybe just a bit of sour cream on top?

  • Jeanmrw Posted: 01/20/09
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    I wasn't too sure about this when I read the recipe. The lack of meat disturbed me. Was I ever wrong. This recipe is great with excellent flavors. It was a real hit! I will definitely make this again.

  • Melioh Posted: 03/14/10
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    This wasn't the prettiest soup I've ever made, but certainly one of the tastiest.

  • tara31 Posted: 04/21/10
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    Excellent soup! I cooked for 1 hr., used a handheld blender to thin a bit and then added the garlic, olive oil and parsley mixture to the entire pot. I added homemade sourdough croutons and a dollop of fat-free plain yogurt on top!

  • mamita Posted: 02/19/10
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    This was great and really easy (once all the veggies were cut!). I used low sodium chicken stock instead of vegetable broth and did not puree any of the soup. We did not use the sour cream either. I considered pureeing some of the soup directly in the pot with a hand blender but we actually liked it without any pureeing. My husband and 2 year old loved it. It was the perfect flavor and consistency and smelled so good cooking - my husband said he could smell it when he pulled into the driveway and was hoping it was coming from our house. Served with toasted turkey sandwiches on pita. Will make again!

  • KylahF Posted: 03/02/10
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    I was a bit skeptical about this recipe since it didn't have ham and that is how my mom always made it, but it didn't dissapoint! This was great, yes, it did take some prep cutting all the veggie's, but sooo worth it. I added extra garlic and smoked turkey kielbasa. This was really good, I can't wait to have it for lunch!

  • JaneGalt37 Posted: 11/15/11
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    This is a truly amazing, five-star recipe. After two bites my husband said I could can this and sell it and make a mint. Two of our dinner guests actually requested seconds. For lunch the next day, I added steamed, mashed cauliflower and a touch of Madras curry powder and it was magically transformed into a very different dish. Wonderful with cornbread, too. I'm about to make a second, double batch to put up, this time using lentils. I'll let you know how it turns out.

  • JessicaMB Posted: 01/18/12
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    Great recipe! I was a little skeptical about the rosemary but it definitely made the soup. I only pureed half of the soup to keep it rustic. Great soup for a cold day!

  • PeteSoup Posted: 02/25/13
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    I loved this recipe and will certainly make it again. It does take over an hour, but it's not difficult. I could see making it most any day as long as you plan ahead a bit. I bumped up the recipe to make the 2 cups of split green peas that came in the bag I bought. I didn't have any rosemary and used smoked paprika instead of regular. I also used regular sour cream, not light. The only addition I made was adding a few croutons at the end.

  • HeidiSt Posted: 09/02/12
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    This soup was amazing. Like other reviewers, we did not blend the soup as we prefer the texture the heartier texture. We didn't use the sour cream or oil in the final steps. Not sure that we will use the olive oil to sauté at the beginning next time. Using water to sauté is healthier and works in most cases. My husband and I both LOVED this recipe. We wish we had doubled the recipe so we could freeze some of it. Agree with other reviewers that the rosemary makes the dish. I think this recipe is even more flavorful than the one we previously made that called for flavoring it with a ham bone. Totally delicious!

  • Suzycb Posted: 01/12/13
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    This has been my go-to recipe for split pea soup for several years. You'll never miss the ham. I don't bother with the garlic/rosemary/parsley addition or the sour cream. It's still delicious.

  • LilMamaCass Posted: 07/25/12
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    This recipe was amazing, but I have to admit that I did add 2 slices of chopped bacon with the onions and carrots in the first step. Also, I did not blend and left it chunky. We like texture.

  • GayleR Posted: 06/05/12
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    Greenville, NC

    Rich and delicious, even without the garlic and parsley. This is a keeper!

  • juliebrehm Posted: 07/20/14
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    absolutely fantastic

  • Chicagobsw Posted: 10/07/13
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    Fantastic!!! Couple modifications upon the advice of the other posts: blended about 3/4 instead of all the soup ( would have been too thick otherwise), did not use bay leaf (not a fan at all), used 4 cups veggie broth aand only 1 cup water. Don't skimp on the garlic, parsley or rosemary, they really gave the soup a wonderful flavor. And absolutely a scoop of sour cream. Served with a nice sourdough, YUM!!! Definitely making another batch to freeze for next month, maybe adding diced ham :-)

  • JenTournesol Posted: 11/03/13
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    I found this soup to be more of a vegetable split pea soup. Still very tasty and hearty. I actually liked the flavor of the soup more before adding the rosemary/parsley mixture at the end. Also, I thought the amount of rosemary indicated overpowered the soup. Without the rosemary I'd give it four stars.

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