Split Pea Soup With Smoky Red Pepper Cream Swirl

There’s something incredibly comforting about a warm bowl of split pea soup, isn’t there? This isn’t your grandmother’s split pea soup, though! We’re taking this classic to the next level with a vibrant, smoky red pepper cream swirl that adds a beautiful visual appeal and a delightful depth of flavor. This recipe balances hearty, earthy flavors with a touch of elegance, making it perfect for a cozy weeknight dinner or a sophisticated starter. Using halal chicken broth ensures a rich base, while the smoked paprika adds a subtle smokiness that complements the sweetness of the peas and vegetables. Get ready to experience split pea soup like never before!

What You’ll Need

• 300 g (2 cups) dried split peas: We’re using dried green split peas, which are the foundation of this soup. Ensure they are rinsed thoroughly under cold water to remove any debris and help reduce cooking time. Split peas are a fantastic source of plant-based protein and fiber.
• 1 L (4 cups) halal chicken broth: Halal chicken broth provides a rich, savory base for the soup. Using halal ensures adherence to dietary requirements and often results in a more flavorful broth. You can substitute with vegetable broth for a vegetarian option, but the flavor profile will be slightly different.
• 200 g (7 oz) boneless skinless chicken breast, diced: Diced chicken breast adds protein and a subtle meaty flavor to the soup. Ensure the chicken is diced into small, uniform pieces for even cooking.
• 1 medium carrot, diced: Carrots contribute a touch of sweetness and color to the soup. Dicing them ensures they cook evenly with the other vegetables.
• 1 celery stalk, diced: Celery adds a subtle savory note and aromatic complexity. Like the carrots, dicing ensures even cooking.
• 1 small onion, diced: Onion forms the aromatic base of the soup, providing a foundational flavor. Dicing allows it to soften and release its flavors during sautéing.
• 2 cloves garlic, minced: Garlic adds a pungent and aromatic element to the soup. Minced garlic releases its flavor more readily than whole cloves.
• 15 ml (1 Tbsp) olive oil: Olive oil is used for sautéing the vegetables and chicken, adding a healthy fat and subtle flavor.
• 5 g (1 tsp) smoked paprika, plus 2 g (½ tsp) for the cream swirl: Smoked paprika is the star spice, lending a smoky depth to the soup and cream. We’re using it in both the soup and the swirl for a cohesive flavor.
• 5 g (1 tsp) ground cumin: Cumin adds a warm, earthy flavor that complements the smoked paprika and split peas.
• 1 bay leaf: A bay leaf infuses the soup with a subtle herbal aroma and flavor. Remember to remove it before blending!
• Salt and freshly ground black pepper to taste: Essential for seasoning and enhancing the flavors of the soup.
• 120 ml (½ cup) heavy cream: Heavy cream creates a rich and luxurious base for the red pepper swirl.
• 1 small roasted red bell pepper, peeled and pureed: The roasted red bell pepper provides the vibrant color and sweet, smoky flavor for the cream swirl. Roasting the pepper beforehand intensifies its sweetness.
• Fresh thyme leaves for garnish: Fresh thyme adds a bright, herbaceous finish to the soup.

Substitutions & Variations

Feel free to customize this soup to your liking! Here are a few ideas:

• Vegetarian/Vegan: Substitute the chicken broth with vegetable broth and omit the chicken breast.
• Spice Level: Adjust the amount of smoked paprika to control the smokiness. You can also add a pinch of cayenne pepper for a little heat.
• Creaminess: For a lighter soup, use half-and-half or milk instead of heavy cream in the swirl.

Detailed Step-by-Step Instructions

1. Rinse the Split Peas: Place the 300g (2 cups) of dried split peas in a colander and rinse them thoroughly under cold water. This removes any debris and helps reduce cooking time. Ensure all dust and broken pieces are washed away.
2. Sauté the Aromatics: In a large, heavy-bottomed pot, heat 15ml (1 tbsp) of olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become translucent. Add the minced garlic during the last minute of sautéing to prevent burning.
3. Brown the Chicken: Add the 200g (7oz) of diced chicken breast to the pot and cook, stirring frequently, until lightly browned on all sides – about 3 minutes. Browning the chicken adds depth of flavor to the soup. Don’t overcrowd the pot; cook in batches if necessary.
4. Bloom the Spices: Stir in 5g (1 tsp) of smoked paprika, 5g (1 tsp) of ground cumin, and a pinch of salt. Cook for 1 minute, stirring constantly, to toast the spices and release their aromas. This step is crucial for maximizing the flavor profile of the soup.
5. Simmer the Soup: Add the rinsed split peas, 1L (4 cups) of halal chicken broth, and 1 bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the split peas are tender and beginning to break down. Stir occasionally to prevent sticking.
6. Blend for Texture: Remove the bay leaf. Using an immersion blender, carefully pulse the soup several times until it reaches a velvety texture. Be careful not to over-blend; you want to retain some pea pieces for a more satisfying texture.
7. Season to Perfection: Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Remember that flavors develop as the soup sits, so season conservatively at first.
8. Prepare the Smoky Red Pepper Cream Swirl: While the soup simmers, combine the pureed roasted red bell pepper, 120ml (½ cup) of heavy cream, 2g (½ tsp) of smoked paprika, and a pinch of salt in a small saucepan. Warm over low heat, stirring gently, until just heated through – do not boil. This prevents the cream from separating.
9. Plate and Garnish: Ladle the hot soup into bowls. Drop a generous spoonful of the red pepper cream in the center of each bowl and use the back of a spoon to create a graceful swirl. Finish with a light drizzle of any remaining cream swirl around the edge and scatter a few fresh thyme leaves. Serve immediately.

Why Split Pea Soup is a Comfort Food Staple

Split pea soup has been a beloved dish for centuries, and for good reason. Its humble origins lie in utilizing every part of the harvest, transforming simple ingredients into a nourishing and flavorful meal. Split peas are incredibly efficient – they cook relatively quickly compared to whole peas and require no pre-soaking. The addition of smoked paprika and roasted red pepper elevates this classic soup, adding layers of smoky sweetness and visual appeal. The cream swirl isn’t just for aesthetics; it provides a cooling contrast to the warm, savory soup and adds a luxurious texture.

Tips for the Best Flavor

The quality of your chicken broth significantly impacts the final flavor of the soup. Using homemade broth is ideal, but a good-quality store-bought broth will also work. Don’t skimp on the smoked paprika – it’s the key to the soup’s signature smoky flavor. Roasting the red pepper yourself will yield the best flavor, but jarred roasted red peppers are a convenient alternative. For a vegetarian version, substitute vegetable broth for the chicken broth.

Variations and Additions

Feel free to customize this split pea soup to your liking. Consider adding a diced ham hock or smoked sausage during the simmering process for extra smoky flavor. A squeeze of lemon juice at the end brightens the flavors. You can also add other vegetables, such as potatoes or leeks, to the soup. For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.

Serving Suggestions & Pairings

Split pea soup is a hearty and satisfying meal on its own, but it pairs well with a variety of sides. Crusty bread for dipping is a classic accompaniment. A simple green salad with a light vinaigrette provides a refreshing contrast. For a more substantial meal, serve with a grilled cheese sandwich or a side of roasted vegetables.

Frequently Asked Questions (FAQ)

• Can I make this soup ahead of time? Yes, split pea soup actually tastes better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.
• Can I freeze this soup? Yes, split pea soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers.
• What if I don’t have an immersion blender? You can use a regular blender, but be careful when blending hot liquids. Blend in batches and vent the lid to prevent pressure buildup.

This Split Pea Soup with Smoky Red Pepper Cream Swirl is a comforting and flavorful dish that’s perfect for a chilly day. Don’t forget to save this recipe to Pinterest for later!

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