11Yellow Split Pea Soup with Pancetta & Rosemary

Yellow Split Pea Soup with Pancetta & Rosemary

Serving Size: 6
Cook Time: 1 hour
Measurements: Imperial (US)

This bright and comforting spring soup makes a wonderful addition to any seasonal meal. Yellow split peas lend a slightly sweeter, more delicate flavor than traditional green split peas, creating a smooth and satisfying base for this simple recipe.

Savory pancetta adds a subtle smokiness, while fresh rosemary brings a touch of herbal freshness that perfectly complements the soup’s rich texture. Elegant yet approachable, it’s an ideal starter for gatherings around the table or a light meal on its own.

Serve with a glass of our crisp Pinot Blanc and savor the flavors of the season.

Ingredients:

  • 2 cups yellow split peas
  • 6 ozs pancetta – diced
  • 8 cups chicken stock
  • 1 medium red onion – diced
  • 2 medium carrots – diced
  • 1 medium leek – sliced
  • 2 garlic cloves – minced
  • 2 bay leaves
  • 1 1/2 tsps fresh rosemary – chopped
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp fresh ground black pepper

Directions:

In a medium soup pot, add in the olive oil and pancetta and saute over medium-high heat until lightly browned and crispy. Next, add in the onion, leek, carrot and garlic and saute until the vegetables have softened, about 5 minutes. Finally, add the broth, peas, bay leaves, rosemary, salt and pepper and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.

After 1 hour of cooking remove the lid, raise heat to medium-low and continue to simmer uncovered for an additional 20 minutes.

Remove bay leaves before serving. Serve garnished with a small sprig of fresh rosemary.

Leftover soup will thicken over time. To thin, add additional chicken stock to achieve your preferred consistency.

< back to Soups