It starts with the gentle sizzle of onion in olive oil, then garlic arrives and perfumes the whole kitchen. This light split pea soup has the amazing quality of simple dishes: a thick texture, a deep aroma, and almost nothing to watch.
Ingredients :
- Split peas — They are the base of the soup and provide both thickness, vegetal flavor, and a nourishing texture. Choose them well-dried, without dust at the bottom of the bag, then rinse until the water runs clear to avoid a dull soup.
- Carrot — It softens the very vegetal taste of split peas and brings a slight sweetness at the end. Cut into small, even dice so they melt during cooking, or replace with a piece of squash for a warmer color.
- Onion and garlic — This duo provides the initial depth, especially when the onion becomes translucent and the garlic just starts to smell good. Do not let them brown: a too-toasted aroma would overpower the sweetness of the split peas.
- Potato — It’s optional, but it makes the soup rounder and more velvety once blended. Use a small floury potato if you want a well-bound texture, or leave it out for a lighter result.
