Yellow Split Pea Soup

Growing up I loved walking into the kitchen and the smell when my Mor (Mom) was making pea soup. Who doesn’t like their mother’s cooking? They say music and smell are the two main memory triggers. I think they are probably right. This particular recipe has a few variants that others may not have. One is that she didn’t always have the time to add the bone and the other is she added celery root. She also added parsley and crisp onions as a garnish. Subtle but it is there. It is basic but really hits home with all the flavor profiles.

Takes a bit of time but super easy and gives you a chance to get rid of a few of your veggies that had seen better days. As always, I hope you enjoy!

Ingredients: Yellow Split Pea Soup (Danish variation)

Ingredients

3 big stalks Celery diced
3 medium Carrots diced
1 medium Carrot diced (set aside)
2 big garlic cloves crushed
1 medium Celery root diced
2 onions diced
2 bay leaves
2 grams butter
3 cups Yellow split peas (washed)
2 medium Yukon potatoes diced (optional for thickening)
3 liters no salt chicken broth (swap out with vegetable stock if you want to make it vegetarian)
Avocado oil
500 grams shredded smoked ham (again optional, but not really, lol)
5 sprigs of Thyme in tied bouquet
Salt and pepper to taste.
Chopped Parsley and crisp fried onions for garnish

Directions for Yellow Split Pea Soup

Directions

Dice the carrots, potatoes, onions, celery and celery root.
Rough chop parsley.
Wash the peas and let drain.
Shred ham. (I prefer shred rather than dice cut. Flavor is imparted much faster into the soup.)
Saute onion just until transparent. Set aside.
Pour the stock into a pot, add bay leaves, garlic, potatoes, peas, thyme, carrots, onions, celery root and a salt to taste. ( approx. 1 table spoon )
Heat to a simmer and let cook for one hour.
Remove bay and thyme.
Remove a third of the vegetables with a slotted spoon and set aside.
Using a hand blender puree all the ingredients.
Add back the vegetables and now the ham and the other diced carrots.
Test for salt.
Set to low heat for half an hour. Stirring occasionally.
Serve in warm bowl and add the chopped parsley crisp onions and pepper to taste as garnish.
Viola!