Spiderweb Split Pea Soup (Printable Version)
Comforting split pea soup blended with vegetables and spices, topped with a sour cream spiderweb garnish.
# What You'll Need:
→ Vegetables
01 -
1 large yellow onion, diced
02 -
2 medium carrots, peeled and diced
03 -
2 celery stalks, diced
04 -
3 garlic cloves, minced
→ Legumes
05 -
2 cups dried split peas, rinsed and sorted
→ Liquids & Broth
06 -
6 cups low-sodium vegetable broth
07 -
2 cups water
08 -
1 tablespoon olive oil
09 -
1 tablespoon milk or water, as needed
→ Seasonings
10 -
1 teaspoon dried thyme
11 -
1 bay leaf
12 -
1 teaspoon smoked paprika
13 -
1/2 teaspoon ground black pepper
14 -
1 teaspoon salt, or to taste
→ Dairy
15 -
1/2 cup sour cream
→ Garnish
16 -
Fresh chives or parsley, finely chopped, optional
# Step-by-Step Guide:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; cook for 6 to 8 minutes, stirring occasionally until softened.
02 -
Stir in minced garlic and cook for 1 minute until fragrant.
03 -
Add dried split peas, vegetable broth, water, dried thyme, bay leaf, smoked paprika, black pepper, and salt. Stir thoroughly to combine.
04 -
Bring mixture to a boil. Reduce heat to low, cover, and simmer for 50 to 60 minutes, stirring occasionally until peas are tender and soup thickens.
05 -
Remove bay leaf. Use an immersion blender to partially or fully purée the soup to desired texture.
06 -
Whisk sour cream with milk or water until smooth and pourable. Transfer mixture to a piping bag or small zip-top bag with a corner snipped.
07 -
Ladle soup into bowls. Pipe concentric circles of sour cream on each serving. Drag a toothpick or skewer from the center outward to create a spiderweb design. Garnish with fresh chives or parsley if desired and serve warm.
# Additional Notes:
01 -
Partial blending creates a creamy texture while retaining some pea chunks for body.