If you are a fan of comforting soups, take a look at our Soup archives. An array of recipes featuring different flavours are waiting for you! We have officially reached the “soup weather” and soup we’ve had! This recipe for yellow split pea soup comes from my mother. As easy as this soup is, it is quite fabulous. I grew up in a Russian household, where soup had to be consumed “to stay healthy” for every lunch. As a little girl I hated all soups except this one, which came as a big surprise to my mother. After all, split peas are traditionally thought to be a “poor man’s food”. Cheap and plain. As plain as split peas are, they transform beautifully in this soup. Enhanced by the flavour of ham and herbs, they turn into a hearty and thick medley. It makes a wholesome and nourishing lunch or dinner.
How to make it
I had to recall my mother’s recipe as I didn’t want to mess with perfection. Don’t be put off by the short ingredient list. Quality ingredients and longer cooking time are responsible for this soup success. This recipe uses yellow split peas, unsmoked gammon steaks (uncooked ham) or pork shoulder, onions, a bit of garlic and carrots. It’s also made fragrant with dill and parsley. One hour of slow simmering infuses the broth with so much goodness, which gives this split pea soup its distinct flavour. What else? It’s extremely filling and economical!
Do split peas need to be soaked before cooking?
While pre-soaking the split peas shorten the cooking time, it is not necessary. You can soak them the night before if you remember ,and it will only take about 30-40 minutes of simmering to get them fully cooked. If not they are not pre-soaked, just follow the recipe as written.
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