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sopa verde



1 Spanish Onion, large chop

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

3 ribs of celery, cleaned and rough chop

3 bags frozen peas

1 bag dried split peas

1 Tablespoon kosher salt



Take a large soup pot and pile EVERYTHING in. 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.



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