Jamaican Golden Split Pea Soup
- Ready In:
- 2hrs
- Ingredients:
- 12
- Yields:
-
3 quarts
ingredients
- 1 lb yellow split peas
- 3 quarts chicken broth (preferably homemade)
- 2 large celery ribs, thinly sliced
- 2 medium carrots, peeled and thinly sliced
- 1 large onion, chopped
- 1 large turnip, peeled and thinly sliced
- 1 large parsnip, peeled and thinly sliced
- 1 large scallion, white portion only,thinly sliced
- 2 large fresh thyme sprigs
- 1⁄4 teaspoon ground allspice, plus more to taste
- 2 teaspoons kosher salt
- fresh ground pepper
directions
- Bring the broth and split peas to a boil in a large pot over med-high heat.
- Cover, reduce the heat to a simmer and cook until the peas are soft, about 45 minutes.
- Add all remaining ingredients.
- Cover and cook over medium-low heat until the vegetables are tender, about 45 minutes.
- Pick out and discard the thyme.
- Puree the soup in batches in a food mill, food processor or blender (I use my imersion blender and puree it right in the pot).
- Taste and adjust the seasonings with additional allspice, salt and pepper if needed.
- This soup can be refrigerated for up to 5 days or frozen for several weeks.
- Stir well after reheating.
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Reviews
-
A very nice soup. I actually don't think I've ever had split pea soup before, but its good! I left out the parsnip (none at the store) but I added an extra stalk of celery and half a carrot to compensate (plus my celery was small). I also added a clove of garlic. I didn't puree all the soup- just a couple cups to make it creamy but still let it have texture. I found that the amount of spices called for weren't flavorful enough for my tastes- I added a lot more thyme and allspice to taste. Served with sour cream and thinly sliced scallions and The Sebastian (#79566) on the side. Good dinner! Thanks P4.
RECIPE SUBMITTED BY
P48422
United States