Golden Split Pea Soup with Sour Cream and Chives

golden split pea soup with sour cream and chives
  • Cook Time
  • Prep Time
  • 8Servings


  • 2 tablespoons butter
  • 4 leeks trimmed, 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


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.

Stir the vinegar into the soup; season with salt. Ladle into bowls and top each portion with sour cream and chives.

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