Ingredients
Directions
In a large stock pot, combine all ingredients together, from the vegetable broth down to the dried basil, and bring to a boil.
Reduce heat, cover and simmer for one hour or until peas are tender, stirring occasionally.
Add salt and pepper, if using, to taste.
Simmer for ten minutes longer, uncovered.
Cool slightly then, in small batches, puree soup in a blender. Return to the pot. Heat for five minutes. Garnish with shredded carrots and basil.
Chef's Notes
Substitutions
Use lentils in place of split peas (however, then it would be lentil soup and not split pea soup!).
Use white onion or shallots in place of yellow onion.
Prep Ahead
Chop the onion, carrots and celery ahead of time and store in an airtight container in the refrigerator for up to 2 days before preparing the recipe.
Storage Store
leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Ingredients
Directions
In a large stock pot, combine all ingredients together, from the vegetable broth down to the dried basil, and bring to a boil.
Reduce heat, cover and simmer for one hour or until peas are tender, stirring occasionally.
Add salt and pepper, if using, to taste.
Simmer for ten minutes longer, uncovered.
Cool slightly then, in small batches, puree soup in a blender. Return to the pot. Heat for five minutes. Garnish with shredded carrots and basil.
