Yellow Split Pea Soup | Best Yellow Pea Soup

yellow split peas

🥗Healthier: green split peas

💰Cheaper: dried lentils

Lentils cook faster and are often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock can be more flavorful and cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Cayenne adds heat and is usually cheaper.

Soak 300 g of yellow split peas in cold water for a couple of hours to speed up cooking.

Heat 2-3 tablespoons of extra virgin olive oil in a large pot until warm.

Add diced carrot, chopped leek, and shallots; stir to coat and cook for about 5 minutes without browning.

Heat chicken stock in a separate pot until hot.

Add saffron and saffron water to the hot stock along with 4 g of crushed garlic.

Rinse soaked yellow split peas under cold water to remove starch.

Add the rinsed yellow split peas to the softened carrot, leek, and shallot mixture; stir well.

Gradually add the hot chicken stock to the pot, stirring to prevent sticking.

Bring the soup to a simmer and cook for about 45 minutes until all ingredients are tender.

Puree the soup in batches using a food processor until smooth; return to the pot after each batch.

Pass the pureed soup through a fine sieve for a silky smooth texture.

Season the soup with black pepper and salt, adjusting for the saltiness of the chicken stock and Sorrano ham.

Prepare Sorrano ham garnish by cutting it into halves and crisping it in a hot pan for 2-4 minutes.

Cut remaining Sorrano ham into thin strips and sprinkle into the soup.

Prepare basil leaves by rolling them up and slicing into thin ribbons (chiffonade) for garnish.

Flatten chicken fillets between cling film using a meat bat or rolling pin for even cooking.

Brush chicken fillets with olive oil and stack them in a container until ready to grill.

Grill chicken fillets at a 45° angle in a hot pan for light char marks, cooking in batches to avoid cooling the pan.

Serve the yellow split pea soup topped with crispy Sorrano ham and chiffonade basil.

Cooking Techniques

Equipment Needed

Spice Level: