Warm and cozy. Deliciously filling.
A savory winter soup, pureed to perfection…
So this meal went down two ways at our dinner table…One way for my bowl, and another for Steve’s bowl.
Steve wanted the dip his Parmesan-Garlic Toast in the soup, almost scooping it out. I, on the other hand, preferred eating the soup with a crouton-version of the toast (see photo below.) I just cut my toast into bite size pieces and eat a piece with each scoop of soup. Absolutely loved how the Parmesan and garlic flavors brought out the split pea and asparagus flavors. And with a little bit of sour cream on each bite too…a perfect soup for these chilly weather (even blizzard-y) days!
Helpful Dried Beans Recipes
Bon appetit…
Split Pea and Asparagus Soup with Parmesan-Garlic Toast
Warm and cozy. Deliciously filling. A savory winter soup, pureed to perfection...
Servings - 6 servings
Ingredients
- 16 oz. 1 package split peas
- 1 cup chopped carrots
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 lb. asparagus chopped
- 3 cloves garlic chopped
- 1 Tbsp olive oil or butter
- Ham bone
- 10 cups water
Parmesan Garlic Toast
- 8 slices French or other artisan bread
- 4 Tbsp butter
- garlic salt sprinkled onto each toast
- 1/2 cup shredded Parmesan cheese
- Sour cream for garnish
- Cracked pepper for garnish
Instructions
- Place the green splits into a colander or sieve and rinse with cold water. Discard any debris.
- Dice the vegetables into 1/2 pieces and give the garlic a rough chop.
- In a large soup pot over medium-high heat, saute the vegetables in olive oil or butter. When they begin to soften and the onions become translucent, add the split peas, ham bone, and 10 cups of water.
- Stir to combine and bring mixture to a rolling boil. Partially cover the pot and continue to boil for 30 minutes, then remove the lid and simmer uncovered for an additional 30-45 minutes.
- Meanwhile, prepare the toast. Butter the slices of bread and season with garlic salt. Add pinchful of Parmesan cheese and run under the broiler for 2-3 minutes. Let cool slightly before slicing. (Or leave whole for scooping soup!)
- Remove ham bone.Reduce heat to low and puree mixture, using a submersion blender or food processor to desired consistency. (I used my blender.)
- Serve hot with a dollop of sour cream and some cracked black pepper, along with the Parmesan-Garlic toast or croutons. (Tastes great in a sourdough bread bowl too!)
Heather Bigler says
Hi Erin,
I’ll bet this soup tastes great. However, I do not have fond memories of this soup, so I will not be making this meal. Keep on posting delicious meals, and may 2013 bring you and your family continued success.
Take care,
Heather Bigler 🙂
Erin, The $5 Dinner Mom says
We love split pea soup…and the asparagus, plus the parmesan and garlic flavors make it much more palatable!
Wishing you a Happy New Year too!
~Erin
Desiree says
Just made this with leftover ham (I diced some up and added after blending). I only paid $7.50 for my ham that fed us two nights in a row plus this soup which will be two meals (freezing half)! It is so delicious and I’m not a huge fan of split pea soup but my family loves it. Thanks for the idea of adding asparagus, makes it much more tolerable for me. Thanks!
elise says
I love pea soup and this recipie sounds delicious. I added asparagus to my pea soup as well because it is in season and around. This is what I will be eating for dinner tonight with garlic and parmesan toast
Clean Eater says
What a fantastic recipe. I love pea soups, especially this time of the year. Thanks for sharing.
Kimberly says
Quick question! I could not find this brand of split peas:/ can you tell me the size package that is? I found a 16oz bag and I want to make sure that this is the correct size.
Meg D says
Kimberly,
The bag in the picture says 20 oz (so you need an additional 4 oz to go with your current bag). Hope that helps.
Lisa Post says
I made this soup with just a couple of changes. I didn’t puree it, and I put the parmesan cheese right on the soup instead of having bread with it. DELICIOUS!!