Spinach and Split Pea Soup

By • April 4, 2010 0 Comments

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Spinach and Split Pea Soup

Author Notes: Not sure where the soup idea originated, but over the years I tweaked it a lot before it reached this final incarnation. I serve it with a "cornbread" that is actually made with fine-grained cous-cous semolina.ChefTom


Serves 4

  • 1.5-2 cups dried split peas
  • 10 ounces spinach (frozen or fresh)
  • 1 bunch (large) of watercress, if available
  • 1 onion (large), peeled and chopped
  • 4 tomatoes, peeled, seeded and chopped (or equivalent amount in canned tomatoes)
  • 1 liter water or stock
  • 1 tablespoon lemon juice
  • 1 bunch flat-leaf parsley
  1. Soak split peas overnight.
  2. Put split peas, spinach, watercress if available, parsley, onion and tomatoes in a pot with water or stock. (Using home-made stock makes all the difference--gives the soup body and depth.) Bring to the boil.
  3. Cover and simmer over low heat for approximately 1 hour.
  4. Blend using immersion blender.
  5. Stir in lemon juice. Have sour cream (or crème fraîche if you're in France) and tabasco sauce available for guests to add to taste at table.
  6. I serve this with Cous-cous Corn Bread... refer to that recipe!

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