Artichoke-Lime Split-pea Soup

This is probably one of the easiest recipes ever. So let’s get to it. 10 minutes of prep and about 1 hour of waiting. It’s a good candidate for making ahead and reheating to eat.

Here’s what you need –

Equipment:

  • A stock pot
  • A colander
  • A potato masher or fork
  • (Optional) A knife
  • (Optional) An immersion blender
Very few ingredients and very simple prep. Limes not pictured.

Ingredients:

  • 1 1/2 C. of Split Peas (washed and picked over)
  • 6 C. of Chicken broth
  • 1-2 C. Artichoke hearts
  • 2 Limes (large)
  • Salt and Pepper to taste

For prep you’ll want to put your split peas in a colander to wash and pick over. What that means is that as you rinse them over in the sink shake them a bit. As you watch them being shook you’ll see little, shitty, dried-out pieces creep to the surface. Those should be picked out and thrown away.

Next you’ll take your artichoke hearts and strain them. For presentation I’d save one per bowl of soup being served. It’s thick enough of a soup that they’ll stay on top. If you’re buying the 14.75oz. jar for this only save the oil. Why not? It’s sunflower oil and it could be used to cook something else in. I just used my leftover oil to cook some veggies that went into a phenomenal chicken pot pie.

If you don’t have an immersion blender you’ll probably want to chop up your artichoke hearts into much smaller pieces. They are too fibrous to break down in the soup so that you have uniform consistency through hand mashing.

Slice your limes into juice-able sizes also cutting 1/16 wedges and setting them aside for the finish.

Now your prepped peas and artichoke and add them to the broth in your stock pot. If you don’t have 6 C. of broth you can use water to make up the difference.

Heat it all to a boil.

Wait 5 minutes.

Turn the heat to low and simmer until the peas are very soft. 45-90 minutes.

Add salt, pepper, and squeeze all of the limes not saved as small wedges into the mixture.

Mash the mixture with a fork or potato masher or puree with your immersion blender.

[Optional] Add more stock or water to reach desired consistency. It’s also understandable, for a restaurant quality texture, to put the soup in a blender and blend it all until you achieve a specific thickness.

Taste and add more salt or pepper to taste.

Reheat to medium when you’re ready to eat.

After heated, serve in bowls, garnishing with an artichoke heart and lime wedge. Enjoy!

I suggest a grilled cheese or a grilled ham and cheese as a side.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.