Split Pea Soup

Photo: The At Home Gourmet

Adapted from The At Home Gourmet by Sarah Lasry


1 tablespoon extra virgin olive oil

4 pieces of small sliced pieces of smoked turkey, turkey pastrami or deli meat

1 large onion, diced

1 teaspoon ginger

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon curry

1 bay leaf

1 beef marrow bone

2 carrots, sliced

1 celery stick, sliced

1 cup yellow split peas

1 1/2 cups green split peas

3 cups chicken or beef broth

6 cups water

1 large potato, diced

Kosher salt and black pepper to taste


In a soup pot or small cast iron oven, stir-fry the smoked turkey or deli meat in olive oil for 4-5 minutes. Add the chopped onions and all the spices; stir well and continue to stir fry for another 3-4 minutes. Add the marrow bone, carrots, celery and both split peas and mix until everything is well incorporated. Add the broth and water and bring to a boil. Once boiling, add the potatoes and lower the soup to simmer for about 20 minutes. After 20 minutes, remove the bone and bay leaves from the soup with a slotted spoon. Using a hand blender, blend the soup to a creamy smooth texture; add salt and pepper to taste. Serve hot with crusty bread.

Notes: For the best results, soak both yellow and green split peas in cold water for an hour. If you don’t have deli, a piece of beef stew, chuck or spare rib bone can be substituted. You can use vegetarian broth and omit the meat as well for a perfect parve, vegetarian version.


Yield: About 8 servings

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