Split Pea Soup


Units Scale
  • 1 large sweet onion – sliced thin
  • 3 cloves of garlic – chopped
  • 1 bunch of scallions (about 5) – chopped
  • 2 stalks of celery – chopped
  • 1/4 cup of fresh parsley – chopped
  • 16 oz. bag of frozen peas 9plus 2 cups of water)
  • 2 cups of water
  • 1 tbs. butter
  • 3 tbs. olive oil
  • 4 cups of chicken broth
  • 1 bay leaf
  • 1 tsp. ground coriander
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 tsp. lemon juice
  • 2 cups milk
  • 68 slices of bacon
  • Fresh croutons (crushed) – for garnish
  • Grated Parmesan


  1. Cook the bacon to a nice crispness and set aside.
  2. Gently heat a heavy soup pot, cast iron works best, with the butter and the olive oil.
  3. Add the garlic, scallions, celery, sweet onion and parsley. Gently sauté until the garlic is fragrant and the onion is softened.
  4. Add the chicken broth, bay leaf, coriander, salt and pepper and gently simmer.
  5. Place the frozen peas in a food processor add the two cups of water, one cup at a time, and process until smooth.
  6. Carefully, add the processed peas to the soup and continue to simmer on a gentle heat for about 20 – 25 minutes, then add the lemon juice.
  7. Chop the bacon and to the soup continue to simmer on low, heat.
  8. While gently stirring add the milk and continue to gently simmer for about another five or so minutes.
  9. Ladle into a soup bowl and serve with crushed croutons and grated Parmesan cheese.
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