Go Back
wolfgang puck split pea soup recipe

Wolfgang Puck Split Pea Soup Recipe

You have to try this split pea soup—it’s rich, hearty, and packed with deep, savory goodness!The way the peas break down into a thick, velvety texture is what makes this soup totally rock.I always soak my split peas for a couple of hours before cooking because it helps them cook evenly and prevents any unwanted grittiness.A good soup starts with a strong base, so I make sure to brown the onions just enough to pull out every bit of their natural sweetness.A final touch of black pepper and a little lemon juice at the end keeps the flavors balanced and fresh.Serve it hot, and get ready for a meal that’s deeply satisfying in the best way possible!
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Soup
Servings: 6

Ingredients

  • 1 lb Dried Split Peas
  • 2 tbsp Butter
  • 1 Leek sliced
  • 2 cloves Garlic minced
  • 4 cups Chicken Broth
  • 1 tbsp Lemon Juice
  • 2 tsp Honey
  • Salt and Pepper to taste
  • 1 cup Mint Yogurt for serving

Instructions

  • Begin by melting the butter in a large nonreactive saucepan over medium heat.
  • Add sliced leeks and minced garlic to the pan.
  • Sauté until they become soft but not brown.
  • Stir in the dried split peas.
  • Add the chicken broth and bring everything to a boil.
  • Lower the heat to simmer and cover the pot.
  • Allow the peas to cook until tender, about 1 to 1.5 hours.
  • Keep stirring occasionally to prevent sticking.
  • Once the peas are tender, use a blender to puree the soup until smooth.
  • Add honey and lemon juice.
  • Season with salt and pepper to taste.
  • Serve the soup hot with a dollop of mint yogurt on top.
  • You can also garnish with fresh mint for an extra touch.