Yellow split peas are a nutritious and versatile food that can be a healthy addition to a balanced diet. They are a good source of plant-based protein, fiber, and various vitamins and minerals. They are also low in fat and calories. One of the benefits of yellow split peas is their high fiber content, which can help promote digestive health. Split peas contain complex carbohydrates, which provide sustained energy and can help regulate blood sugar levels.
In Hungary yellow split peas are usually used for making főzelék (vegetable stew), however, split pea soup is also a comforting and nourishing dish, that you can enjoy during colder months. The following recipe calls for split peas, carrots and potatoes, which are puréed and enriched with heavy cream. The hot soup is served with spicy croutons.
- 200 g (~7 oz) yellow split peas
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 2-3 garlic cloves, minced
- 2 medium carrots, diced
- 2 medium potatoes, diced
- 2 tsp smoked paprika, sweet
- 1 bay leaf
- salt and pepper to taste
- 1/2 tsp thyme
- 1-1,2 liter (~5 cups) stock
- 200 ml (~3/4 cup) heavy cream
For the croutons:
- 2-3 slices of (white) bread
- 2-3 tbsp vegetable oil
- pinch of thyme
- salt and pepper
- 1/2 tbsp parsley leaves, finely chopped
- 1 tbsp pepita seeds, coarsly ground
Soak the split peas in cold water overnight. The following day drain and rinse them, and cook in a pot of salted water until almost done. Drain and set aside.
In a pot heat oil, add finely chopped onions and garlic and sauté until translucent. Remove the pot from the heat, stir in smoked paprika and add diced carrots and potatoes. Pour in stock and put the pot back onto the heat. Add the cooked split peas and a bay leaf. Season with thyme, salt and pepper. Cover the pot, bring the soup to a boil and over medium low heat cook until all of the vegetables become tender.
Meanwhile cut the bread into cubes. Drizzle with oil, and sprinke some salt, pepper, thyme, parsley and pepita seeds over them. Place the bread cubes in a baking pan lined with parchment paper and toast them in the oven at 200°C / 392°F for 8-10 minutes or until most sides are golden brown and crispy.
Once the soup is done, purée the vegetables with an immersion blender. In a small bowl combine heavy cream and some hot soup, pour the mixture into the soup, bring it to a boil, cook for a minute, then turn off the heat. Serve hot with the spicy croutons.