Dutch Split Pea Soup

Cuisine

Dutch

Servings

6

Total time

1 hr 50 min

Prep

20 min

Cook

1 hr 30 min

Difficulty

medium

Ingredients

• 1 Pound dry green split peas, picked over and rinsed - 1 pound (one 16-ounce bag), Picked over and rinsed; one 16-ounce bag.
• 12 Ounce leeks, white and light green parts, sliced and washed - 12 ounces (raw weight), Use white and light green parts; raw weight.
• 8 Ounce carrots, peeled and diced - 8 ounces (raw weight), Raw weight.
• 12 Ounce Yukon Gold potatoes, peeled and diced - 12 ounces (raw weight), Raw weight.
• 6 Ounce celery, diced - 6 ounces (raw weight), Raw weight.
• 2 Tablespoon olive oil - 2 tablespoons (1 fluid ounce), Equivalent to 1 fluid ounce.
• 8 Cup vegan low-sodium vegetable broth - 8 cups (64 fluid ounces), Equivalent to 64 fluid ounces.
• 2 Count dried bay leaves - 2 count (about 0.02 ounce), About 0.02 ounce total.
• 1 Teaspoon dried thyme - 1 teaspoon (0.03 ounce), About 0.03 ounce.
• 1.5 Teaspoon kosher salt - 1 1/2 teaspoons (0.3 ounce), plus more to taste, About 0.3 ounce, plus more to taste.
• 0.5 Teaspoon black pepper, freshly ground - 1/2 teaspoon (0.04 ounce), plus more to taste, About 0.04 ounce, plus more to taste.

Instructions

1. Prepare vegetables and split peas

   1. *Trim and wash the leeks*, then *slice the leeks*; peel and dice the carrots and potatoes, dice the celery, and rinse the split peas in a colander.

2. Soften the vegetables

   2. Heat the olive oil in the large soup pot on the stovetop over medium heat; add the leeks, carrots, celery, and the 1 1/2 teaspoons kosher salt, then *cook for 8 minutes* until the vegetables are *softened and fragrant*.

3. Add peas, potatoes, herbs, and broth

   3. Stir in the potatoes, split peas, dried thyme, the 1/2 teaspoon black pepper, and dried bay leaves; *coat the peas and vegetables* in the oil, then add the vegetable broth and *scrape the bottom of the pot*.

4. Simmer until thick

   4. Bring to a boil, then reduce the heat to maintain *a steady gentle simmer*; cover partially and cook for *60 to 75 minutes*, stirring every 10 to 15 minutes, until the peas are mostly broken down and the potatoes are tender.

5. Remove bay leaves and mash

   5. Remove and discard the bay leaves; use a potato masher to *mash the soup in the pot* until thick and rustic, then simmer uncovered for *5 to 10 minutes* until it coats a spoon.

6. Season, rest, and serve

   6. Taste and add additional kosher salt and black pepper as needed; let the soup stand for *10 minutes* before serving so it *thickens slightly*.