Description
This split pea soup is elevated with a vibrant, smoky red pepper cream swirl, offering a delightful depth of flavor. It’s a comforting and elegant dish perfect for a cozy meal.
Ingredients
Scale
- 300 g (2 cups) dried split peas, rinsed
- 1 L (4 cups) halal chicken broth
- 200 g (7 oz) diced chicken breast
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 15 ml (1 tbsp) olive oil
- 5 g (1 tsp) smoked paprika, plus 2 g (½ tsp) for the cream
- 5 g (1 tsp) ground cumin
- 1 bay leaf
- Salt and pepper to taste
- 120 ml (½ cup) heavy cream
- 1 roasted red bell pepper, pureed
- Fresh thyme leaves for garnish
Instructions
- Rinse Peas: Rinse 300g split peas thoroughly.
- Sauté Vegetables: Sauté onion, carrot, and celery in oil until softened. Add garlic.
- Brown Chicken: Brown 200g diced chicken in the pot.
- Bloom Spices: Stir in paprika, cumin, and salt.
- Simmer Soup: Add peas, broth, and bay leaf; simmer 45-60 minutes.
- Blend Texture: Blend soup until velvety, removing bay leaf.
- Season Soup: Season with salt and pepper.
- Make Cream Swirl: Warm cream, pepper puree, and paprika.
- Plate & Garnish: Ladle soup, swirl cream, and garnish with thyme.
Notes
Using high-quality broth and not skimping on the smoked paprika are key to maximizing flavor. For a vegetarian option, substitute vegetable broth and omit the chicken.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 15 g
- Protein: 20 g
- Cholesterol: 80 mg
Keywords: split pea soup,smoked paprika,red pepper,comfort food,halal,soup,vegetarian,easy,healthy