janet @ the taste space

Smoky Split Pea Soup with Roasted Garlic and Sage

In Favourites, Mains (Vegetarian), Soups on January 18, 2012 at 6:10 AM

Split pea soup is underrated. Oftentimes, vegan authors are almost apologetic for including split pea soups in their cookbooks.

If you have a bland split pea soup in your cookbook, then, yes, you should feel ashamed. The folks at Rebar need not be worried, because their split pea soup is fantastic. In my notes next to the recipe, I wrote “silly good” and a few of my adjustments (smoked paprika for the chipotle puree, and yellow instead of green split peas). Do you write in your cookbooks? I feel kind of dirty doing it, but it is the best place to keep your notes!

Like most beans dishes, the spices and seasonings are integral to the final dish. Paired with the sweet peas, you add roasted garlic, smoked paprika and liquid smoke. Carrot, too. And while I added 1/4 cup of fresh sage, it wasn’t a dominant flavour. All the flavours mingle so well together, it creates a soup with different levels. This is definitely a soup I will warm up to again this winter.

This is being submitted to this week’s Weekend Herb Blogging, hosted by Simona.

Smoky Split Pea Soup with Roasted Garlic and Sage

1 tablespoon vegetable oil
1 small onion, sliced
1 carrot, chopped
2 cloves garlic, crushed
2 bay leaves
1/2 tsp smoked paprika
1/4 cup fresh sage, minced, divided
1 cup yellow split peas, soaked overnight
4 cups vegetable stock
1 whole garlic bulb, roasted
1/4 tsp liquid smoke
Salt and pepper to taste

1. If you haven’t roasted your garlic yet, start now by chopping off the top, sprinkling with oil, salt and pepper. Wrap tightly in aluminum foil and roast at 400F for 45 minutes. Set aside to cool when finished.

2. Meanwhile, drain the peas and rinse in cold water. Heat the oil in a large pan and sauté the onion until soft. Add carrot, crushed garlic, bay leaves, smoked paprika and half of the sage. Stir and sauté for 10 minutes, then add in the split peas and stock. Bring to the boil, reduce the heat and simmer until the peas are soft and falling apart, approximately 45-75 minutes (it will depend on the age of your beans).

2. Remove the bay leaves. Squeeze the flesh from the roasted garlic bulb and add it to the soup pot with the liquid smoke, the remaining sage, and season to taste with salt and pepper.  Use an immersion blender to blend the soup (consider pureeing only a portion). If it is too thick, feel free to add more vegetable stock, especially once it thickens as leftovers.

Serves 4.

  1. I have the Rebar cookbook but haven’t tried this recipe yet. Maybe today…heh, I find I’m saying this about pretty much everything you post. I’m a chipotle fool so I would keep that in but I like your switch of yellow for green split peas!

    • What else have to tried from the cookbook, Zoa? Sometimes I want to make everything in it, and other times I anguish over the long ingredient lists. 😉

      I know you are into preparing single portion meals… it would be an interesting (but time consuming!) way to try out many new recipes.. 😉

      but if you make it, definitely let me know how you like it. 🙂

  2. Wow that definitely sounds like a special split pea soup! So many intense flavours!

    The Rebar cookbook is a gem- I remember making the yam and peanut soup and it was delightful.

  3. Smoked paprika is, I think, the key to making so many of life’s dishes so much better! This is not bland by any means!

  4. I agree that split pea soup is underrated! I love it! This sounds really good!

  5. Oo great idea to replace the chipotle with smoked paprika!! I don’t really like chipotle, plus I never use up that whole can, so I will have to try this substitution out. 🙂 I used to be super anti-writing in books but now I always write in them.

  6. I must admit I have yet to prepare a soup with split peas. I have no excuse and no reason, since I like split peas. I am intrigued by the fact that sage was not dominant: I am often worried about using too much sage. I occasionally write in cookbooks, but only in pencil. Thank you so much for your contribution to WHB!

  7. I like split peas soup as well, it is so easy and filling, but you are right, you need a good recipe for it. This smoky and garlicky take sounds like a winner.

    I do write in my cookbooks as well although never on the page (they are already splashed of food). I add little post-its. It is vital on American cookbooks since I don’t have measuring cups and I don’t want to do the conversion every time. Sometimes I have used the post-it trick when I want to give a recipe book as a gift: I highlight my favourite recipes by adding my notes. I hope it gives a bit of a personal touch.

    • I love the post-it note idea for cookbook gifts! SOmetimes I find old post-its get sticky if ever removed, which is why I don’t use them. But I love the personal touch when gift giving. 🙂

      • I see bay leaves in recipe but I don’t see you describing how to use them…what did you do with them? did you add them at the last moment?

      • Oh thanks for pointing that out! I added it while the peas were simmering and then removed it prior to pureeing it. I will fix the recipe.

      • GreatI I’m simmering them now, so perfect timing. Will let you know how it will come out! 🙂 Thank you for your fast repley!

      • Also, Whole Foods did not have yellow split peas, so I’m making the soup with green peas. I’m sure it still will come out delicious!

      • Awesome! Please let me know how you like it! 🙂

      • So, I’m done cooking the soup. Because I used green peas instead of yellow, my soup a little bit different color; however, It is so yummy, that I didn’t wait for my husband to get home. I love pea soups anyway, but this one has a unique taste thanks to baked garlic and liquid smoke. Very flavorful and not hard to make. Wish I could include a picture with my post. I think you should add that option. 🙂 Thank you, Janet for a great recipe!

      • Woohoo!!! So happy it was a resounding success! 🙂

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