Today Truman was on the front porch having a meltdown. He can’t open the screen door himself, and wouldn’t ask me nicely to open it for him (the door was ajar) so I was listening and waiting in the kitchen until he decided to use his manners. Then I hear the doorbell ring. That’s when I lost it a little bit and started telling him sternly (« we all know what that’s code for right) that it is NOT OKAY to ring the doorbell when you’re supposed to be asking nicely for help. If you make any of my recipes, share it on Instagram using the hashtag #TheFoodCharlatan so I can see it! I love that. I think I’m definitely the weird neighbor that everyone in the court talks about. I promise I won’t yell at you if you come to my house, guys. (Unless you are being a disrespectful toddler, then you’re gonna get it.) But that soup is made with dried peas, and I had never even considered the idea of making soup with fresh (or frozen) peas until I saw Soni’s recipe over at Soni’s Food. (You should totally follow her blog if you’re not already! She’s got some amazing recipes to check out, like this Mixed Vegetable Curry, Thai Meatballs, and homemade Paratha! It all looks so amazing.) My recipe is a little different from Soni’s because I just couldn’t let go of that smokey flavor I love in my Split Pea Soup. I wanted to keep it meatless (read: EASY. no defrosting please) so instead of smoked ham I sprinkled in some smoked paprika as well as some chipotle chili powder. (Did you know that chipotle chilis are just smoked jalapeños?) The result is creamy, smokey pea perfection. I have a secret to tell those of you who are reading the post instead of skipping to the recipe, I didn’t measure the celery for the recipe. (Suckas! They’ll never know!) It says “1 cup” down there but I really have no idea. Here’s the picture, how much does it look like to you? The point is that it doesn’t matter too much, so don’t sweat it. I rarely measure celery by the stalk (use 1 stalk, 2 stalks, etc.) because I’m obsessed with celery leaves. I start chopping the whole bunch, right from the end, so that I get all those delicious leaves in my soup. Celery makes for the BEST soup! You can freeze this soup if you like (though it’s so fast it hardly seems necessary). I love this recipe because I ALWAYS have a bag of peas in my freezer, and there’s a darn good chance I have celery, onions, and garlic too. Chicken broth is a given because I always have Better Than Bouillon on hand. I love 30 minute meals that I can make from pantry/freezer items when I haven’t planned anything for dinner! It’s the best. Plus this soup is healthy to boot. WIN!
Add bacon or ham. Pork is so great with peas. People love a ham bone with their split pea soup, so why not add leftover chopped ham or crumbled, cooked bacon to this pea soup? Especially if you’ve already got it in the fridge. Sprinkle on some cheese. Gouda or Parmesan would be amazing. Make it dairy free. Feel free to substitute oat, unsweetened almond, or full fat coconut milk for the heavy cream. Make it vegetarian. This soup works just as well with vegetable broth as it does with chicken broth.
Keep a bag of peas on hand. Why not, right? A 2 pound bag of peas is ideal for icing owies and for making dinner. First one, and then the other (in that order haha). Don’t stress about the details. Don’t have chipotle chili powder? Just use regular chili powder. Don’t have an immersion blender? Pour it in the regular blender. This dinner is all about easy. Adjust the consistency as you prefer. We are reserving some of the chicken broth to add in at the end, if desired. Decide how you like your soup and add accordingly.
Soft and Fluffy Parker House Rolls « I love the butter in the middle! So tender. Quick and Easy French Bread « this marvelous stuff is ready in ONE. HOUR. Garlic and Rosemary Skillet Bread « baked in a cast iron skillet for amazing flavor. Quick One Hour Dinner Rolls « one hour to dinner rolls, can it be true?? Easy Yeast Dinner Rolls for Beginners « bake in a muffin tin – no shaping required!
Can you freeze Pea Soup with Frozen Peas?
Yes, you definitely can. Put it all in a large gallon ziplock (and label it!!) or freeze in individual portions for warming up later. It’ll stay good for 2-3 months.
How to reheat Frozen Pea Soup
If I’m reheating this soup for multiple people, I’ll do it on the stovetop in a pot. If I’m just warming up a bowl for myself, I’ll use the microwave. Stir, either way, so you don’t have cold spots. Facebook | Pinterest | Instagram
