Lemon-Rosemary Split Pea Soup

2015-02-12 04:21:11 +0000

Lemon rosemary split pea soup

Take everything you know and love (or hate!) about split pea soup and throw it out the window. Far, far, away, into that 5-foot snowbank formerly known as the sidewalk.

This split pea soup is a game changer. It’s everything that classic split pea soup is not: al-dente instead of mushy; vegetarian, instead of ham and bacon-infused; a pretty photogenic yellow instead of grey-green; lemony and bright, but still hearty enough to combat the cold. Best of all, it takes all of 30 minutes, instead of the usual hours of slow-and-low cooking. Don’t get me wrong-- I love classic split pea soup: the mushiness, the heaviness, the homeliness. But sometimes, after the third snowstorm in a row, you need a little pick-me-up.

Lemon-Rosemary Split Pea Soup

Serves 4

This soup is the perfect antidote to yet another snowstorm.

Thanks to 101 Cookbooks for the al-dente inspiration!

  • 2 cups yellow split peas, rinsed and picked over

  • 1 large onion, sliced

  • 1 tbs extra virgin olive oil

  • 1 dash dry vermouth (or other dry white wine; I rarely buy white wine but always have vermouth for perfect Manhattans)

  • a pinch of salt

  • 5 cups water

  • ½ tsp dried rosemary

  • ½ fresh lemon

  • for serving: sea salt, black pepper, olive oil

  1. Rinse and clean split peas.

  2. Meanwhile, in a large, deep saucepan or pot,  sautee onion in the olive oil with a pinch of salt for 2-3 minutes, or just till nicely browned. Add a glug of vermouth, sautee a minute more.

  3. Add the peas, rosemary, and 4-5 cups of water (add more if too much evaporates while cooking).

  4. Bring to a boil and continue on a boil for 20-30 mins, lid propped but half covered so not too much broth evaporates, until peas are al dente. Add a pinch more of salt to taste if needed.

  5. Squeeze lemon into soup and throw it in.

  6. Serve warm bowls of soup, drizzled with olive oil and a crack of fresh pepper and a sprinkle of coarse sea salt.