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Gordon Ramsay Split Pea Soup

Slow Cooker Split Pea Soup
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This Gordon Ramsay-inspired split pea soup builds depth without meat or cream. Thick, creamy, and flavorful soup that highlights the split peas through properly cooked vegetables.

Ingredients

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  • 1 tablespoon olive oil
  • 2 cups chopped onion (about 1 large onion, diced small)
  • 2 cups chopped carrot (roughly 3 medium carrots, peeled and diced)
  • 2 cups finely chopped celery (about 4 stalks, diced small)
  • 1½ teaspoons minced garlic
  • 1 cup yellow split peas (rinsed well)
  • 1 cup green split peas (rinsed well)
  • 8 cups fat-free chicken broth (or vegetable broth)
  • 1½ teaspoons salt-free seasoning blend
  • 1 teaspoon salt, or to taste (start with ½ teaspoon and adjust)

Instructions

  1. Heat olive oil in Dutch oven over medium heat. Add onion, carrot, and celery. Cook for 7 to 10 minutes, stirring occasionally, until vegetables soften and turn translucent with no browning.
  2. Add minced garlic during the last 30 seconds of cooking the vegetables, stirring constantly until fragrant.
  3. Rinse both yellow and green split peas in a fine-mesh strainer under cold running water until water runs completely clear, about 1 minute. Drain well if pre-soaked.
  4. Add rinsed split peas, chicken broth, and salt-free seasoning blend to the pot. Stir everything together to combine. Peas should be fully submerged.
  5. Bring mixture to a rolling boil over high heat. Reduce heat to low, cover with lid, and simmer gently for 2 to 2½ hours (or 1½ hours if peas were pre-soaked). Stir every 20 to 30 minutes to prevent sticking.
  6. Once split peas are completely tender and soup has thickened, use an immersion blender to puree about 75% of the soup, leaving some texture and visible vegetable pieces.
  7. Add salt gradually, starting with ½ teaspoon and tasting as you go. Let soup rest off heat for 10 minutes before serving to allow starches to hydrate and texture to thicken.

Notes

  • Use both yellow and green split peas for better color and more complex flavor. Yellow peas break down faster for creaminess, while green peas add classic color.
  • Optional: Soak split peas in cold water for 4 hours, then drain before using to reduce simmer time to approximately 1.5 hours.
  • Use a wide pot like a Dutch oven (at least 5-quart capacity) to prevent scorching and ensure even cooking.
  • Don’t blend into completely smooth consistency. Leave about 25% texture for better mouthfeel.
  • Season at the end after broth has reduced for better salt control.
  • Soup thickens as it cools. Add water or broth when reheating.

Nutrition

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