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  • Writer's picturechefgabyschuster

Asparagus and Split Peas Soup

Updated: Oct 20, 2021

This is a yummy soup where you could either use leftovers cooked, dry or soaked split peas. Soaking the split peas overnight or just for a few hours will make the peas cook faster. Don’t add salt to the dish until the peas are done otherwise this will make them cook slower, yes salt makes beans cook slower. Feel free to add any of your favorite toppings like croutons, crumbled cheese, toasted seeds or nuts, and don't forget a splash of extra virgin olive oil and lemon juice. Also this soup goes great with grilled cheese!




Makes: 8 Cups Prep Time: 15 mins Cooking Time: 35 mins + Total Time: 50 mins +

Ingredients:


½ onion diced

1 bunch of asparagus, with the bottom part removed and quartered

2 white or yellow carrots, sliced

3 celery sticks sliced

1 garlic clove

2 tablespoons avocado oil

Around 1 cup dried split peas

Around 4 to 5 cups of broth or water, a (I used bone broth)

Salt and pepper


Directions:

  1. If you have time soak the split peas (12 hours +)

  2. Rinse soaked or unsoaked split peas

  3. Saute the diced veggies with the avocado oil

  4. Once the veggies get some color add the split peas

  5. Cover veggies and peas with the broth or water

  6. Bring to a boil. Turn heat down.

  7. Simmer until the split peas are soft. Around 20 to 30 mins

  8. Turn heat off.

  9. Just for safety, let it to cool down for a bit before blending

  10. Blend until a creamy texture is obtain

  11. Transfer back to the cooking pot

  12. Add salt and pepper

  13. Taste and fix the salt and pepper

  14. Get your toppings ready

  15. Serve!

Toppings:

  • Your favorite cheese. I recommend parmesan, feta, goat cheese

  • Extra virgin olive oil

  • Lemon juice

  • Croutons

  • Roasted seeds

  • Roasted nuts

  • Chopped herbs



Tip:

If you don't have any kind of broth or stock, no worries, you could use water and just cook it for a little bit longer. This is a great soup to have in the freezer!



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