If you were wondering what to make with the Basic Vegetable Broth recipe I gave in the previous post, try this wonderful Yellow Split Pea soup recipe. Yellow split peas can be found in most regular grocery stores as well as Middle Eastern or Indian markets.

Yellow Split Pea Soup

Yield: approx. 4 to 6 servings

Ingredients for Soup:

Yellow Split Pea Soup

2 cups dried split yellow peas, picked over and rinsed
6 cups water or basic vegetable broth
Kosher salt and black pepper to taste
2 tablespoons olive oil
1 medium onion, chopped
1 carrot, peeled, thinly sliced
1 stalk celery, washed, thinly sliced
Kosher salt and pepper to taste
extra water or broth, if needed

Directions for Soup:

1. Heat olive oil in a large pot over medium heat. Saute onions, carrot, celery, and a dash of salt for 2 to 3 minutes. Cover and cook another 5 to 7 minutes – or until vegetables are tender, stirring from time to time. 2. Add 6 cups of water or vegetable broth and the yellow split peas to the pot. Bring to a boil; reduce heat and cook gently for 40 to 45 minutes, or until peas are tender. Stir occasionally. Add more liquid if soup becomes too thick. Season with salt and pepper to taste.

3. Using a ladle, place small batches of soup in a blender. Carefully puree each batch then place in a bowl. Continue until all of the soup has been pureed. Adjust seasonings if necessary. (Note: If you prefer soup with more texture, puree only half of the soup.)

While the soup is cooking, prepare the yogurt garnish, if using.


Ingredients for Optional Garnish:

1 cup plain Greek-style yogurt
1 clove garlic, minced
1/4 cup fresh mint, chopped or 2 tsp. dried mint, crushed
dash of salt

Yogurt Garnish Directions (optional):
Mix together the yogurt, garlic, mint, and salt. Set aside.

Additional Topping Suggestions:
Chopped, pitted Kalamata olives
Olive oil for drizzling

To serve:
Ladle soup into bowls, top with a dollop of the prepared yogurt. Add a drizzle of olive oil and/or some chopped Kalamata olives.