California Pizza Kitchen’s split pea soup comes together like a cozy riff on a soffritto: onions, carrots, celery bloom in olive oil, garlic sparks, then creamy, simmered peas thicken the pot into a comforting, plant-powered bowl. You’ll crave the savory depth from a bay leaf and gentle simmer, with broth keeping it silky. It’s pantry-friendly and adaptable to tweaks. Want to master the texture and seasonings—there’s more you can uncover just ahead.
Ingredients and Quantity
For this split pea soup, gather these ingredients and quantities: 2 cups dried split peas (rinsed and sorted), 6 cups low-sodium vegetable or chicken broth, 1 medium onion (finely chopped), 2 carrots (diced), 2 celery stalks (diced), 2 cloves garlic (minced), 1 bay leaf, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, salt and black pepper to taste, and a drizzle of olive oil.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Split peas | 2 cups | Body and body |
| Broth | 6 cups | Base liquid |
| Aromatics | Onion, carrots, celery, garlic | Flavor foundation |
This is Split Pea, Soup Variations in context—savory research for freedom-loving cooks.
Preparations
To prep, start by rinsing and sorting the split peas until the water runs clear, then set them aside. You’re mapping texture and timing, not chasing perfection. Begin with a light sauté of aromatics—onion, garlic, carrot, celery—to build a savory foundation. Deglaze with a splash of stock or water, then add peas, broth, and a bay leaf. Simmer patiently, skimming foam as needed, until peas surrender into a creamy bite. Stir in salt cautiously, adjusting through the process to keep balance. For preparation techniques, notice how gentle simmering preserves depth without flattening character. Soup variations emerge: finish with lemon zest for brightness, or fold in smoked paprika for warmth. Your method honors taste, restraint, and culinary freedom.
Kitchen tools or Kitchenware Required
A basic set makes this split pea soup sing: a heavy-bottom pot or Dutch oven for even, steady heat; a wooden spoon or heat-safe silicone spatula for gentle stirring; a sharp chef’s knife and cutting board for the aromatics; and a fine-mesh sieve or skimmer to skim foam as it forms. You’ll also want measuring spoons, a ladle, and a sturdy pot holder. Kitchen essentials and cooking utensils aren’t flashy — they’re the quiet backbone that lets flavor speak. Table below, a small inventory you can trust, without clutter.
| Core Tools | Practical Purpose |
|---|---|
| Heavy-bottom pot | Even heat, prevents scorching |
| Wooden spoon | Gentle stirring |
| Chef’s knife | Prep aromatics confidently |
| Fine-mesh sieve | Skim foam, strain liquids |
How to Cook
- Sauté onions, carrots, and celery in a sturdy pot until they soften and release their sweetness.
- Stir in garlic and spices to awaken the pan’s flavors.
- Allow the mixture to bloom patiently to build depth of flavor.
- Add split peas and liquid to the pot.
- Let the mixture simmer gently, maintaining a light simmer to prevent scalding and concentrate aroma.
- Use a whisk or spoon to skim off foam as needed, creating a smooth, velvety base.
- After about 45 minutes, test the texture; peas should dissolve into a yielding, hearty consistency.
- Adjust seasoning: add fresh herbs for brightness, cumin and coriander for depth, and a splash of vinegar for acidity.
- Finish with salt to taste.
- Let the dish rest briefly to develop cohesive and comforting flavors.
How to Serve
After the peas have softened and the soup has that velvety body, it’s time to think about serving. You’ll ladle into warm bowls, swirled with a light oil or a whisper of olive. Keep it rustic: a crusty baguette or a few rye crisps for contrast. If you crave brightness, a squeeze of lemon or a few chopped herbs lift the depth without masking the base. Garnish options should be deliberate—sprigs of thyme, a pinch of smoked paprika, or a dollop of cultured yogurt offer contrast and balance. Serving suggestions: present bowls with small bowls of extras on the side, so each guest can tailor flavor and texture. This approach preserves the soup’s heart while inviting personal expression.
Tips
1. You’ll refine your approach with practical tips that honor simplicity and flavor. In this section, you’ll rely on cooking techniques that sharpen texture and deepen resonance—no fluff, just function. Start by adjusting consistency: if the soup is too thick, splash in a little broth or water, whisking to loosen without breaking the base. If too thin, simmer uncovered until it coats the back of a spoon. For depth, finish with a bright enlivening lemon zest or a dab of olive oil. You’ll explore ingredient substitutions that suit your pantry, from barley or lentils to different herbs, keeping the core profile intact. Remember, clarity and precision win freedom in the kitchen.
Food Value and Benefit
Split pea soup is a nutritious and comforting dish that offers a variety of health benefits. It is rich in fiber, plant-based protein, and essential micronutrients, making it a wholesome and budget-friendly meal option.
Split pea soup is a comforting, budget-friendly source of fiber, protein, and essential nutrients.
Benefits of eating split pea soup include:
- Provides steady energy through complex carbohydrates
- Supports gut health with soluble fiber
- Supplies plant-based protein that aids in tissue repair and promotes satiety
- Contains important minerals such as iron and folate, which help maintain daily stamina and support overall health
- Low in fat and easy to digest, making it suitable for various dietary needs
- Versatile and adaptable to different tastes and portion sizes
Vitamins and minerals found in this recipe:
- Iron: essential for oxygen transport and energy production
- Folate (Vitamin B9): important for cell growth and metabolism
- Potassium: helps regulate blood pressure and fluid balance
- Magnesium: supports muscle and nerve function
Frequently Asked Questions
Can I Freeze This Soup for Future Meals?
Yes, you can freeze this soup, meal prep. You’ll want to cool it, portion it, and store in airtight containers. Freeze up to 3 months; thaw overnight, reheat gently, and adjust seasoning for freedom-loving, savory nourishment.
Can I Use Canned Peas Instead of Dried?
Sure—yes, you can. Canned peas work, but note they’re softer and saltier; dried peas give better texture. To substitute, drain and rinse canned peas, adjust salt, and expect quicker thickening; plan cooking time accordingly.
Is This Soup Gluten-Free if I Use Stock?
Yes, it can be gluten-free if you use gluten-free stock or stock alternatives. Ascertain all ingredients are gluten-free, and check labels. You’ll preserve savoriness, while embracing freedom in your kitchen with mindful gluten free ingredients and stock alternatives.
How Can I Adjust It for a Spicier Version?
You can raise heat by adding minced jalapeño, red pepper flakes, or hot sauce; adjust heat levels gradually. For depth, incorporate spicy ingredients like smoked paprika and cayenne. Balance with lemon; savor the spicy, freedom-fueled finish.
What Substitutions Work for Lactose Intolerance?
Lactose-free alternatives exist: swap dairy with almond, oat, or soy milk; use coconut milk for creaminess; add lactose-free yogurt or cheese. You’ll taste dairy substitutes harmonizing with spices, keeping texture, while you embrace freedom in cooking.
