Yellow Split-Pea Soup with Spiced Butter Recipe

Yellow Split-Pea Soup with Spiced Butter Recipe

  • 1½ cups (350 g) split yellow peas
  • 6 cups (1½ L) water
  • 1 medium onion, peeled and roughly chopped (about 1 cup)
  • 2 large sprigs fresh mint
  • 2 tablespoons olive oil, the best you have
  • 1 teaspoon sea salt
  • ½ cup (125 g) butter, softened
  • Fresh cilantro leaves (about ½ cup)
  • 4 green onions, roughly chopped (about 1 cup)
  • 4 cloves garlic, peeled
  • 2 teaspoons ground paprika
  • 2 teaspoons chili powder
  • 2 teaspoons ground coriander
  • 2 teaspoons sea salt
  1. Pour split peas into medium bowl, cover with cold water, and soak overnight.
  2. Drain peas in colander, rinse, put into a soup pot, cover with 6 cups (1½ L) water, and bring to a boil over high heat.
  3. Stir in onion, mint, and olive oil; reduce heat to low.
  4. Cover and cook 1 hour or until peas are tender when crushed against the side of pot.
  5. Make butter while soup is cooking: Put all butter ingredients into an electric blender or food processor and blend until smooth. Transfer to serving bowl and chill.
  6. Blend soup in an electric blender or food processor until smooth.
  7. Return to soup pot and heat over medium heat until thickened.
  8. Ladle into soup bowls and stir in a generous spoonful of spiced butter.
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