Split Pea Soup with Herbs

As spring works it’s way into the mountain valley where I live, I can see the first signs of my garden coming to life.  Small little shoots that will turn into garlic scapes, onions and allium, poke thru the weary winter soil.  The purple crocus’s with their yellow faces are starting to open and the buds on my apple and pear trees are plumping up and getting ready for the season.  My favorite lemon thyme plant is just starting to show signs of turning green.

The day’s are still chilly and I know there will be many more stormy days to come even through May.  Yesterday it sleeted, rained and snowed all in the course of a few hours and I knew it was going to be a soup night.  Lately, I’ve  been thinking of what to plant in my garden in the coming weeks, and peas are always a good grower and result in a copious crop.  Alas, I never seem to be able to have enough peas for a dish, since we pop open the pods and gobble up the peas before we even reach the back door.

Last night, inspired by the thought of “early peas” I whipped up this oh, so, easy split pea soup with a nod to spring, using some fresh herbs.

Ingredients:

1 tablespoon olive oil

1 small onion diced

1 small yukon potato, diced

1 cup dry green split peas

5 cups water (or 4 cups water, 1 cup of chicken stock)

1 teaspoon kosher salt

1/4 teaspoon fresh ground pepper

1 tablespoon fresh thyme leaves, chopped

1 tablespoon fresh basil leaves, chopped, plus more for garnish

In a large pot, heat the olive oil over medium heat.  Add the onions and potatoes and cook until softened, about 5 minutes, stirring occasionally.  Add the peas and water.  Simmer for 1 hour on medium – low heat, stirring occasionally.  Add the salt, pepper and thyme.  Using an immersion blender, blend until smooth.  Adjust seasoning as desired. Sprinkle the basil into the soup and stir.  Ladle the soup into serving bowls and garnish with remains basil leaves.

Split Pea Soup with Herbs