Golden Split Pea Soup with Sour Cream and Chives

December 2008
Golden Split Pea Soup with Sour Cream and Chives

by 0 people

add your rating

Add a comment

Makes: 8 servings

Prep: 20 mins

Cook: 1 hr 20 mins

  • 2 tablespoons butter
  • 4 leekstrimmed, thinly sliced crosswise and washed
  • 3 carrots, peeled and cut into small chunks
  • 2 teaspoons dried thyme
  • Salt and pepper
  • 1 32 ounce container  (4 cups) chicken broth
  • 1 16 ounce package  dried yellow split peas
  • 1 tablespoon red wine vinegar or sherry vinegar
  • Sour cream, for garnish
  • Chopped fresh chives, for garnish
  1. In a large saucepan, melt the butter over medium heat. Add the leeks, carrots and thyme; season with salt and pepper. Cook, stirring occasionally, until softened, about 10 minutes. Add the chicken broth and peas, cover and bring to a boil. Lower the heat, add 3 1/2 cups water, cover and simmer, stirring occasionally, until the peas begin to break down, 1 hour and 10 minutes.
  2. Stir the vinegar into the soup; season with salt. Ladle into bowls and top each portion with sour cream and chive.
Tip Pair with:
  • Collalbrigo Prosecco NV (Italy), The Black Chook Sparkling Shiraz NV (Australia)
Tip Get ahead:
  • Make the soup up to one day in advance--the longer it sits, the better it'll taste.
Tip How-to/Leeks:
  • Cut off the root end and the tough green top.
  • Halve the white part lengthwise
  • Soak the stalks in cold water for 10 minutes, then rinse to remove the grit.