Spring-Lightened Pea Soup

Spring-Lightened Pea Soup

(c) Dorine S. Houston 2008, all rights reserved

Warm sunshine and gentle breezes come in the kitchen window, carrying the fragrance of spring flowers and freshly mown grass.  Hearts, wardrobes and palates lighten.  Time to put away the thick woolens and hearty soups and stews we craved when sleet pelted the windows and darkness came before we left work!  The woolens may not make their next appearance before October or even November, but some of the soups can be lightened.  One of my favorites is split pea soup, usually associated with deep snow and icy winds. 

Winter split pea soup is pudding-thick and made hearty with ham bones and even diced ham.  Spring calls for brighter flavors and lighter textures.  Split pea soup is loaded with good flavor and nutrition, worth keeping for more of the year.  Let's give it a spring makeover! 


Lemony Pea Soup

1/2 cup/120ml dried split peas, rinsed 
2 cups water or broth 
1 bay leaf 
Small sprig fresh rosemary 
2 sprigs fresh thyme 
1 tsp/5ml salt 
Juice of 2 lemons or to taste 
Salt and freshly ground black pepper to taste 
Chopped fresh tarragon or cilantro (coriander leaves) 

Put split peas, liquid, bay leaf, rosemary and thyme in a saucepan, cover and simmer for an hour, or until the soup reaches the desired texture, adding liquid as needed.  About halfway through cooking time, add the salt. 

If you like, puree with a stick blender.  Remove herbs first. 

When done, stir well, adding liquid if needed to make a relatively thin texture.  Stir in lemon juice and add salt and pepper to taste.  Serve garnished with chopped fresh herbs.