Simplest Split Pea Soup

Pea soup requires split peas and water (or stock, of course). Everything else is a luxury. Some of those luxuries are detailed in 10 Ideas for Bean Soup
, but you can combine them as you like. Split peas fall apart quickly, and it’s easy to inadvertently make this soup too thick, so watch it (you can always stir in more water to thin it out).

2 cups green split peas, washed and picked over

6 cups chicken, beef, or vegetable stock
or water

Salt and freshly ground black pepper

Real or Cubed Croutons
for garnish

• Put the split peas and the stock in a large, deep pot over medium-high heat. Bring to a boil, then turn the heat to low, cover partially, and cook, stirring occasionally, until the peas are very soft, 45 to 60 minutes.
• Mash the mixture with a fork or potato masher. (For an ultra-smooth soup, purée with an immersion blender or in a blender.) Reheat the soup, adding more stock or water if it’s too thick.
• Taste, add salt and pepper, and serve, garnished with croutons if you like. Red Lentil Soup with Curried Drizzle.
• Use red lentils (or yellow split peas) instead of the green split peas. Replace up to 2 cups of the liquid with coconut milk if you like. While the soup is cooking, heat 4 tablespoons butter or neutral oil, like grapeseed or corn, over low heat. Stir in 2 tablespoons Fragrant Curry Powder and a pinch of salt; keep stirring until it darkens and becomes, well, fragrant. Keep warm. Serve with a spoonful of the flavored butter or oil drizzled on top of each bowl.

MAKES: 4 servings

TIME: About 11/2 hours