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the greenest split pea soup



1 Spanish Onion, large chop

1 tablespoon olive oil

1/4 teaspoon kosher salt

1 Fennel bulb, large chop (I use the entire fennel- including the tops if you want because we purée at the end so the more green, the better)

3 cloves garlic

3 ribs of celery, cleaned and rough chop

3 bags frozen peas (10 ounces each)

1 bag dried split peas

1 Tablespoon kosher salt




Take a large soup pot and heat your olive oil over a medium flame. Add your onion and saute for 3 minutes, just until the onion starts to sweat. Then take all the other ingredients and pile them into the pot. Add water so that 3/4 of the pot is full. Add 1 tablespoon kosher salt. Please keep in mind if you are using a different salt it could be stronger so add the salt to taste and not necesarliy 1 tablespoon.


Bring soup up to a boil and simmer on low for 1 hour. Purée with immersion blender. Done.


Plan Ahead: This soup can be made and kept in the refrigerator for one full week. Alternatively, you can freeze the cooled soup in containers for up to 2 months. 

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