Gordon Ramsay Split Pea Soup (Print-Friendly Version)
Classic split pea soup with fresh vegetables, simmered to savory perfection for a warming, satisfying dish.
# Ingredients List:
→ Vegetables
01 -
2 cups chopped onion
02 -
2 cups chopped carrot
03 -
2 cups finely chopped celery
→ Aromatics and Seasoning
04 -
1½ teaspoons minced garlic
05 -
1½ teaspoons salt-free seasoning blend
06 -
1 teaspoon salt, or to taste
→ Legumes
07 -
1 cup yellow split peas
08 -
1 cup green split peas
→ Other
09 -
1 tablespoon olive oil
10 -
8 cups fat-free chicken broth
# How to Make It:
01 -
Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrot, and celery; cook for 7–10 minutes, stirring occasionally, until softened. Add minced garlic and cook for an additional 30 seconds.
02 -
Rinse yellow and green split peas thoroughly under cold running water until the water runs clear.
03 -
Add rinsed split peas, chicken broth, and seasoning blend to the pot. Stir to incorporate all ingredients. Increase heat to bring to a boil, then reduce to low, cover, and simmer for 2 to 2½ hours, stirring every 20–30 minutes.
04 -
Once peas are tender, blend soup to desired consistency using an immersion blender or stand blender. Season with salt to taste.
05 -
Allow the soup to rest, covered, for 10 minutes off the heat before serving to allow flavors to meld and texture to thicken.
# Extra Tips:
01 -
Soak split peas for 4 hours before cooking to reduce simmer time to 1.5 hours.
02 -
For optimal heat distribution and to prevent scorching, use a Dutch oven or wide, heavy-bottomed pot rather than a tall stockpot.
03 -
Allowing the soup to rest after cooking enhances its thickness and flavor.
04 -
Freeze leftover portions in individual containers. Reheat gently with a splash of water for best results.