Description
A hearty and comforting split pea soup inspired by Gordon Ramsay’s technique, packed with vegetables and slow-simmered for deep, rich flavor without cream.
Ingredients
- 1 tablespoon olive oil
- 2 cups chopped onion
- 2 cups chopped carrot
- 2 cups finely chopped celery
- 1 1/2 teaspoons minced garlic
- 1 cup yellow split peas
- 1 cup green split peas
- 8 cups fat-free chicken broth
- 1 1/2 teaspoons salt-free seasoning blend
- 1 teaspoon salt, to taste
Instructions
1. Heat olive oil in a Dutch oven over medium heat. Add onion, carrot, and celery, and cook for 7–10 minutes until softened. Add garlic during the last 30 seconds.
2. Rinse split peas under cold water until the water runs clear.
3. Add split peas, chicken broth, and seasoning blend to the pot. Stir well to combine.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2 1/2 hours, stirring every 20–30 minutes.
5. Blend the soup to your desired consistency using an immersion blender or standard blender.
6. Season with salt to taste and let the soup rest for 10 minutes before serving.
Notes
Soaking split peas for 4 hours can reduce cooking time to about 1.5 hours.
Use a wide Dutch oven to prevent scorching and ensure even cooking.
Allow the soup to rest after cooking to naturally thicken.
Freeze in portions and reheat with a splash of water for best texture.