Split Pea Soup With Yogurt, Parmesan & Red Wine Reduction
Split Pea Soup With Yogurt, Parmesan & Red Wine Reduction I guess I have always liked split pea soup but it wasn't the soup we would cook at home. It was always a school canteen(not that appetizing, kind of...
I guess I have always liked split pea soup but it wasn't the soup we would cook at home. It was always a school canteen(not that appetizing, kind of brownish soup made out of dried peas) or a restaurant where you could find it. Now it was never a soup you would really feel like ordering because it was kind of simple and boring, served with a piece of bread on the side or dumplings;nothing that awesome really. And when you are in a restaurant you want to order something special and super tasty, right?
So, naturally I have never thought of making it until I came across this recipe. One evening I was watching a "celebrity come dine with me" type of cooking show with my mom and one of them was making this creamy pea soup and it looked really tasty, easy and fast to prepare, and thanks to the red wine and balsamic reduction, fairly interesting.
So the next day I ran to the store, purchased all the ingredients, made it for dinner and was patiently waiting for my parents reaction…and they absolutely loved it! That meant the recipe was going to make it into my recipe collection. Over time, as I really like to eat healthier and not heavy food, I tweaked the recipe to my preferences and came to this final version. Make sure you check out my tips under each step as it gives you different options and variations of the soup so that you can make it just the way you like!
- 2 large onions
- 2 leeks
- 1 l of chicken or vegetable broth
- 1 bag (500g) of frozen peas (you can add up to 300g of peas for thicker soup)
- salt, pepper
- 1 tbsp of olive oil
For red wine & balsamic reduction
- 1/2 cup of dry red wine
- 1 tbsp of brown sugar
- 2 tsp of balsamic vinegar
- Greek yogurt
- Toasted whole grain bread or croutons
- Olive oil
- Chop onions into cubes and cut leeks into rings about 0.5 cm thick. It is not important for the onion and leek to be finely and precisely cut.
- Heat the olive oil in the pot, add chopped onions and leeks and cook for 5 - 10 minutes, until soft.
- Add the broth and stir well. Bring it to boil, cover and cook for about 25 minutes over medium heat, stirring occasionally. When it comes to broth, you can use boxed ones that can be found in store, or prepare it at home using 2 broth cubes and mixing it with 1L of boiling water. Or for the home cooks if you have time you can prepare your broth from scratch.
Tip: when you make broth at home don't worry about having to use it immediately or within next couple of days. You can simply divide it into 0.5 L or 1 L bowls and freeze it. Then when making let's say tomato, pumpkin, split pea or any other broth based soup, you can simply take it out of freezer and use your healthy homemade broth without chemicals and preservatives.
- While the broth and onions are cooking we can prepare our peas. Simply put them in the pot and soak in hot water. Place the pot on the stove and cook on medium heat. You don't want the water to be boiling so as soon as you see the steam coming out take the pot off the stove and just let sit for 5 minutes. Drain the peas and set them aside.
Tip: During the season you don't have to use frozen peas but use fresh instead (no pre-cooking required). Again it's a healthier and fresher version of the soup. But personally I love fresh peas just the way they are- fresh and sweet. So I wouldn't bother cooking them. Plus by the time I open every shell to get the peas out I don't think I would have enough left for the soup cause I would probably just eat them all!
- Add peas to the broth/onion base and cook together for extra 5 minutes.
- Now take your immersion blender or pour the soup to the regular blender and blend until smooth. Taste the soup and add salt and pepper based on your preferences.
Tip: After this step you can also make this soup creamy by adding 250 ml of 33% cream. You simply add the cream, mix well together and cook it all together for an extra 10 - 15 min (until it starts simmering again). I skip this step as I prefer the healthier version of the soup and add yogurt topping to make it "creamier" instead.
- Now let's make the reduction. Mix all ingredients in a saucepan. Cook on high heat until the mixture starts simmering. Turn the heat down to medium - low and let it simmer stirring occasionally until it's reduced to a couple of table spoons and gains the structure of a syrup
Serve your soup with a table spoon of plain yogurt on top. Sprinkle it with parmesan, add a couple drops of olive oil and red wine reduction. You can also add croutons on top or cut your whole grain toast into small squares and use as croutons. Use the rest of toast and serve it on side.