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  • Jun 15th 2015
  • 0 comment


  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1.5 litres water or vegetable stock*
  • 430g dried split peas
  • 1 bay leaf
  • 1 teaspoon ground mustard
  • 180g frozen peas
  • 1 teaspoon salt
  • 1⁄4 teaspoon
  • freshly ground black pepper
  • Soured cream (optional)
  • *If using stock, reduce the amount of salt to 1⁄4 teaspoon. Taste and add more, if desired.


  1. Heat oil in large saucepan over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; sauté 1 minute.
  2. Add water, split peas, bay leaf and mustard; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 45 minutes or until split peas are tender, stirring occasionally and adding additional water if necessary.
  3. Stir in frozen peas, salt and pepper; cover and simmer 10 minutes or until frozen peas are tender. Remove and discard bay leaf.
  4. Transfer soup to pitcher of KitchenAid Magnetic Drive Blender. Cover and blend on Soups/Sauces setting. Swirl a dollop of soured cream into each serving, if desired.


Variation: For a smoky flavour, add a dried chipotle pepper during the last 5 minutes of cooking. Remove the pepper before blending.