Three Pea Soup



Published by Harmony Books

This image courtesy of Joseph DeLeo

The addition of fresh peas and pea pods gives a new twist to this split pea soup.

4 servings



Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, main course

Dietary Considerationegg-free, peanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch

Type of Dishsoup


  • 1 tablespoon olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves, minced garlic
  • 6 cups water
  • ½ cups split green or yellow peas, sorted and rinsed
  • ½ cup half-and-half
  • 1 tablespoon all-purpose flour
  • Salt and freshly ground black pepper to taste
  • 1 cup fresh or frozen green peas
  • ¼ pound snow peas, strings removed and cut crosswise into 1-inch pieces


  1. Heat the oil in a heavy 3-quart saucepan over medium heat. Add the onion and garlic and saute, stirring constantly, until the onion is golden, about 5 minutes.

  2. Add the water and split peas. Bring to a boil, reduce heat to low, and cook 35 to 40 minutes, uncovered, stirring occasionally, until the peas are soft. Measure the mixture and add water, if necessary, to make 4 cups.

  3. Beat the half-and-half into the flour with a wire whisk. Beat the mixture into the soup and cook, beating constantly until the soup thickens and the peas break up. Add salt and pepper.

  4. Add the fresh green peas; return to a boil over high heat; cook 8 to 10 minutes or until the peas are tender. Stir in the snow peas; if necessary, add water until the soup reaches the desired consistency. Return to a boil; taste and adjust seasoning; serve.


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