For the longest time I never wrote down proportions for my green pea soup. The soup never came out the same way twice but always tasted really good. Now the way I see it, variability is part of culinary creativity so having my soup just a little different every time just meant it was hand crafted and artisanal.
I still don’t use recipes very often, especially when I’m putting together a meal for supper. You don’t need to either and here’s how:
Start with a mirepoix of onion, carrot, and celery, roughly 2 parts chopped onion to 1 part each chopped celery and carrot. It’s okay to use your eye here. An onion or two, a carrot, a couple stalks of celery for each pound bag of green split peas should do it.
Now pull out the soup pot, pour in a generous amount of olive oil, add the onions, and let them sweat. As the onions start to caramelize, add the carrot and celery. While the veggies are sweating, wash the split peas. Sometimes it takes a while for the veggies to release moisture, but when they’ve given up all they can, the mixture starts to sizzle. At that point, in go green split peas and 2-3 liters of water. Throw in a thyme branch if you have one handy.
Let it all simmer very gently on the stove partially covered for an hour or until the peas have softened. Remove the thyme branch, pass soup through a food mill, adjust seasoning, salt to taste, and voilà a couple of liters of delicious green split pea soup.
But don’t get me wrong, I know the value of a standardized recipe and what they are good for: food service, nutrient analysis, ratios, and editors. So there is a time and place for a standardized recipe and here’s what mine looks like:
- 500 grams of split peas (about 2 1/2 cups)
- 200 grams onion (about 1 1/4 cup chopped)
- 100 grams chopped carrot (about 3/4 cup chopped)
- 100 grams chopped celery (about 1 cup diced)
- 100 grams olive oil (about 7 tablespoons)
- 3 liters water (about 12 cups)
- 10 grams salt (1 tablespoon flake salt or 1/2 tablespoon table or sea salt
If I run the numbers using proportions listed above in compliance with the Nutrition Facts protocol for a serving I get a label that looks like this:
Nutrients per serving (1 cup / 245g): 240 calories, 10 g fat, 29 g carbohydrate (11 g fiber), 10 g protein, 400 mg sodium.
Serving sizes are determined by the FDA and required for health or nutrient contentment claims. The RCAA (Reference Amount Customarily Consumed) for soup is one cup and so that’s the amount I used to run the numbers. I needed to adjust the water because during the cooking process some water is absorbed by the split peas and some water is evaporated so the analysis is based on the cooked weight.
Green pea soup has an exceptionally good nutrient profile. Plant based protein. Good ratio fiber to carbohydrate for a healthy Microbiome. Good source potassium for a favorable sodium to potassium ratio.