"I haven't met a bean or pea that I didn't love," says Steven Satterfield. Here he soaks split peas for an hour before simmering them in the soup, so they're more tender and the soup is smoother. More Fantastic Soups

Steven Satterfield
March 2011

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© John Kernick

Recipe Summary

active:
15 mins
total:
3 hrs
Yield:
Makes about 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, combine the split peas and water and bring to a boil. Simmer for 2 minutes, cover and let stand for 1 hour.

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  • In a medium skillet, heat the oil. Add the celery, carrots, onion, marjoram and thyme and cook over moderate heat, stirring occasionally, until the vegetables are softened, 8 minutes. Scrape the mixture into the split peas and simmer over moderately low heat, stirring occasionally, until the peas have dissolved and the soup is thickened, about 2 hours. Season with salt and pepper. Serve with Parsley Pistou, Onion Rings and crispy bacon.

Make Ahead

The soup can be refrigerated for up to 3 days.