Summer split pea soup with yogurt and dill

I usually think of split pea soup as a winter thing, but last week I gave a summer version a shot and I was really happy with the result.  Alex and I ate it outside for an early dinner with a couple glasses of savignon blanc.  I also think this soup would be nice served up in little shot-sized glasses or porcelain spoons for an hors d’oeuvre or an amuse bouch (they did something similar with a spring pea soup while we were at Blackberry Farm and everyone was raving about it).  But, beyond tasting wonderful, this recipe is secretly really healthy — packed with protein and low in fat and calories (perfect for post-July 4 BBQ benders!).

This soup is best served warm.  Not piping hot, like a winter soup, but not totally cold (the split peas taste a little granular when they’re straight out of the fridge).

Split pea soup with yogurt and dill
Makes 8 dinner-sized servings

  • 1 T olive oil
  • 2 cloves garlic
  • 1 medium onion
  • 4 c green split peas
  • 8 c water or very light broth (I used 1 Rapunzel bullion cube) + extra, as needed
  • Salt, to taste
  • 1 c plain yogurt (I used non-fat, but anything would work)
  • 1/2 c fresh dill, coarsely chopped + extra for garnish
  • optional Another garnish of your choice (e.g., sauteed fennel, croutons, chopped tomato…)

In a large pot saute onion and garlic in olive oil until translucent, approximately 3 minutes.  Add split peas and water.  Raise to a boil and then let simmer for approximately 70 minutes, stirring every 10 minutes or so.  You’ll know that the peas are done when they’re soft enough that they’ve begun to fall apart.  You want the soup to be pretty thin (not like a hearty, winter soup), so add more water if you think you need it.  Add salt to taste when the peas have finished cooking.

Pull soup off the heat.  Add yogurt, dill.  Lightly blend until the peas have a yummy, creamy consistency (I used an immersion blender, but a normal blender or food processor would work).  The dill will fleck the soup.

Garnish with extra dill, maybe a bit of extra yogurt.  I had a little leftover fennel from another dinner, so on our first round with the soup I topped it with a spoonful of sauteed fennel, which I liked.  We ate a second bowl of the soup the next day, which I topped with toasted slices of a seeded baguette — I think Alex preferred that.  Let us know what you like!


6 thoughts on “Summer split pea soup with yogurt and dill

  1. Erin — Thanks for the nice words. It was good with the sav blanc…and just thinking about that is making me wish I had another bottle in the fridge!

    Midnight Meal — I’m not familiar with the Jamie Oliver soup! I’ll have to look it up. Thanks for the lead.

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