Peas in a Pod

I realize not everyone is experiencing the heat wave that is currently currently suffocating Los Angeles in its iron grip (I am not being dramatic- this is an accurate depiction!).  Of course I want to please all of my readers, so the post is for you (and you and you).  I have decided to share two recipes for one of my favorite things: split pea soup!  First, for those of you who are experiencing heat equivalent to the surface of the sun, a cold version.  Then for those of you who are experiencing a traditionally cool autumn, I have included my favorite hot version.  Bon Appetit!

Peas in a pod.

Chilled Mint & Pea Soup

  • 1 Tbsp unsalted butter
  • 2 to 3 scallions (white and green parts) chopped fine
  • 1 pound of frozen peas or 3 cups fresh
  • ¼ cup of mint leaves
  • 2 cups of chicken broth (or vegetable)
  • Salt & pepper to taste
  • ¼ cup of cream
  • Greek yogurt for garnish
  • Mint For garnish
  1. In a saucepan melt the butter over medium/high heat.  Add the scallions and cook until soft (about 2 min.)
  2. Add the peas, mint and broth.  Bring to a boil.  Season with salt and pepper and reduce heat.  Simmer for 10-15 minutes.
  3. Remove the soup from the heat.  Using a food processor/ blender/ immersion blender, puree soup with cream until smooth.
  4. Cover and refrigerate until chilled.  Serve with a yogurt and mint garnish.

Split Pea and Rosemary Soup

  • 6 slices of bacon
  • ½ onion, roughly chopped
  • 1 leek, roughly chopped
  • 1 carrot, roughly chopped
  • 2 cloves of garlic, minced
  • 32 ounces of chicken broth
  • 1 (10.5 ounces) can of beef broth
  • 1 ¾ cups of split peas
  • 2 bay leaves
  • 1/4 Tbsp of fresh rosemary, chopped
  1. Cook bacon is a large pot until browning. Add onion, leek, carrot and garlic and cook, stirring until soft.
  2. Add rosemary and stir for about 1 min.
  3. Add chicken broth, beef broth, split peas and bay leaves.  Bring to a boil then reduce heat, cover and simmer for about 45 min.
  4. Remove bay leaves.  Then, with a food processor/ blender/ immersion blender, blend soup until pureed.
  5. Allow the soup to simmer for an additional 15 minutes before serving.



  1. MoonOverGeorgia says:

    Yum!!!! We are right there with you with the heat… It is getting to be ridiculous! Cold Version it is!

  2. It could be 116* all it wants and I’ll still eat the warm one. Throw a little Franks Hot Sauce on there and I am in Heaven.

  3. The hot one is my FAVORITE FAVORITE…… Lukus is right….. in fact, Lukus, want spilt pea for dinner? 😉

  4. brandonchristopher says:

    Thanks…gonna try these…

  5. sweet recipe & beaut’ pics!

  6. This sounds very good… gotta write it down! First time here from Tasty Tuesday… enjoy the day!


  1. […] to successfully freeze food check out the USDA site on freezing and food safety.  Oh, and FYI my Rosemary Split Pea Soup freezes beautifully! Cooking, Entertaining, Food, How to…    In Vino Veritas […]

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