Split Pea and Buttermilk Soup

Soft and creamy, this split pea and buttermilk soup is simply perfect to enjoy hot or cold any time of year.

Serves 4, Preparation 10 mins, Cooking 25 mins

250 g dried split peas, rinsed
1 onion, finely chopped
1 carrot, diced
1 celery stalk, diced
1 garlic clove, minced
750 ml vegetable stock
250 ml water
100 ml buttermilk (plus extra to drizzle when serving, optional)
2 tbsp olive oil or butter
Salt and black pepper, to taste
Fresh herbs (parsley, dill or chives), to garnish

Method

Sauté the vegetables:
In a large saucepan, heat the olive oil or butter over medium heat.
Add the onion, carrot, celery, and garlic, and sauté for 5–7 minutes until softened.

Cook the peas:
Add the split peas, vegetable stock, and water. Bring to a boil, then reduce heat and simmer gently for about 40–50 minutes, or until the peas are very soft and beginning to fall apart.

Blend and season:
Remove from heat and let the soup cool slightly.
Use an immersion blender to blend the soup until smooth, or leave it slightly chunky for a rustic texture.
Stir in the buttermilk, and season with salt and pepper to taste. Gently reheat if needed (do not boil once the buttermilk is added).

Ladle into bowls and finish with a drizzle of olive oil, a sprinkle of fresh herbs or crusty bread.