Some things are meant to be simple and when it comes to split pea soup I’m rather a Puritan. This soup brings back memories of cold winters where the soup at school dinners was a welcome delight. Ironically, I learned more about this soup from a place in California famed for its split pea soup. It is a roadside cafe called Andersen’s and their split pea soup has never been off the menu. From California to the Highlands, this is simple fare, but a delicious easy meal.
Time: 1 hour to 1 hour 15 minutes
Serves: 4
300g Split Green Peas
1 Onion
1 Carrot
1 stalk of Celery
1250ml Vegetable Stock
Salt & Pepper
1. Rinse the split peas to remove any dirt.
2. Dice the onion, celery and carrot and add to the soup pot with a little oil. Sweat until softened.
3. Add the stock and then split peas and simmer for 45-60 minutes.
4. With a hand blender blitz the soup to a smooth consistency. Season with salt and pepper.
Recipes from my kitchen, Edinburgh, Scotland 