Spring Eating: Split Pea Soup

On the night before St. Patrick's we had a perfect cup of split pea soup. It was green and slightly lumpy, creamy with half smashed peas, and wonderfully redolent of smoky ham bone. Pea soup, for us, is a bridge between the comfort foods of winter and the fresh greenness of spring.

The photo above was a reminder of the frozen peas we have in our freezer and the goodness of pea soup. There's no recipe attached to the photo, but we like the looks of this one:

Spring Pea Soup with Chive Oil and Peppered Crème Fraîche at Leite's Culinaria

Want split pea soup but short on time? Check out our Soup Hack - making better soup from a can:

Soup Hack: 365 Split Pea Soup

More Light Soups

DIY Miso Soup
Creamy Black-Eyed Pea Soup with Cumin and Thyme
Italian Escarole Soup
Curried Zucchini Soup

(Image: Flickr member frangit)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.