Best 2 Split Pea Soup A La Julia Child Recipes

Split pea soup, a comforting and hearty dish, has been enjoyed for centuries. This classic soup is made with dried split peas, vegetables, and herbs, simmered in a flavorful broth. The result is a thick, creamy soup that is packed with protein and fiber. In this article, we will explore two variations of split pea soup: a classic recipe inspired by the renowned chef Julia Child, and a vegan version that is just as delicious and satisfying. Both recipes are easy to follow and can be tailored to your taste preferences. Whether you are a seasoned cook or a beginner, you are sure to find a split pea soup recipe here that you will love. So, gather your ingredients and let's get cooking!

Here are our top 2 tried and tested recipes!

SPLIT PEA SOUP

Split Pea Soup image

This customizable recipe for classic split pea soup allows you to make it vegetarian or not with equally delicious results. Meat eaters can get that classic smoky flavor by adding bacon or ham hock, while vegetarians can reach for the smoked paprika. Half the split peas are added part way through cooking, which adds texture to each cozy, hearty spoonful.

Provided by Ali Slagle

Categories lunch, weekday, beans, soups and stews, vegetables, appetizer, main course, side dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 slices bacon or 1 (1-pound) smoked ham hock, or 1 teaspoon smoked paprika
2 tablespoons extra-virgin olive oil, plus more as needed
1 medium onion, diced (about 1 1/2 cups)
2 medium leeks, white and pale green parts rinsed and thinly sliced (about 1 3/4 cups)
4 garlic cloves, minced
Kosher salt and black pepper
2 medium carrots, scrubbed and diced (about 1 1/2 cups)
1 pound dried split green peas
2 fresh thyme sprigs
8 to 12 cups chicken stock or water
Lemon wedges, for serving (optional)

Steps:

If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel. Once cool, crumble and set aside for garnish. If using ham hock: In a large pot or Dutch oven over medium-high heat, heat the olive oil, then brown the ham hock until golden, about 6 minutes. If making the soup vegetarian: In a large pot or Dutch oven over medium heat, heat the olive oil.
Add the onion, leeks and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.
Mash the soup coarsely with a potato masher or give it a few quick blitzes with an immersion blender (watch out for the thyme sprigs). If you'd prefer a smoother soup, blitz until nearly smooth. Add the remaining 1/2 pound split peas and simmer about 1 hour, or until the peas are soft. If at any point the soup looks too thick, add more stock or water; if it looks too thin, remove the lid during the second simmer until it thickens. If using ham hocks, remove any meat from the bone, cut it into small cubes and stir into the soup. Season soup to taste with salt and pepper. Serve with crumbled bacon, if using, and lemon wedges.

Nutrition Facts : @context http, Calories 611, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 32 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 2129 milligrams, Sugar 21 grams, TransFat 0 grams

WATERCRESS SOUP (JULIA CHILD)

Watercress Soup (Julia Child) image

Posted here for safekeeping. This is another variation on Julia's basic recipe for leek and potato soup.

Provided by coconutty

Categories Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb potato, peeled and diced (I leave skins on)
3 cups leeks, thinly sliced (white and tender green parts only)
2 quarts water
1 tablespoon salt
1 cup watercress leaf, and tender stems
4 -6 tablespoons whipping cream or 2 -3 tablespoons softened butter

Steps:

When measuring the watercress leaves and stems, pack them down in the measuring cup.
Simmer leeks, potatoes, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
Stir in watercress and simmer 5 minutes.
While the watercress is simmering, you can prepare the following optional garnish if you wish: a small handful of watercress leaves boiled 30 seconds, rinsed in cold water and drained.
Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
Off heat and just before serving, stir in cream or butter by spoonfuls. Decorate with the optional watercress leaves.

Nutrition Facts : Calories 180.8, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.6, Sodium 1782.9, Carbohydrate 29.8, Fiber 3.7, Sugar 3.5, Protein 3.8

Tips:

Split peas: Use fresh or dried split peas. If using dried peas, soak them overnight in cold water before cooking.
Mirepoix: Dice the vegetables into small, even pieces to ensure they cook evenly.
Bouquet garni: Tie the herbs together with kitchen twine to easily remove them from the soup later.
Stock: Use a flavorful stock, such as chicken, beef, or vegetable stock. For a richer flavor, make your own stock using bones and vegetables.
Seasoning: Taste the soup throughout the cooking process and adjust the seasoning as needed. Julia Child recommends adding salt and pepper to taste, as well as a pinch of sugar to balance the acidity of the tomatoes.
Garnish: Before serving, garnish the soup with fresh herbs, such as parsley, chives, or dill. A dollop of sour cream or yogurt can also add a nice touch.

Conclusion:

Julia Child's split pea soup recipe is a classic for a reason. It's simple to make, yet elegant and flavorful. The combination of split peas, vegetables, and herbs creates a hearty and satisfying soup that's perfect for a cold winter day. With a few simple tips, you can easily make this soup at home and enjoy a delicious and nutritious meal.