“One of my all-time favorite comfort foods is a bowl of split pea soup, dating back to the days when my mother served us ...

Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions. Do split peas ...

And despite being vegetable-heavy, split pea soup is thick, creamy, and will keep you full for a long time. Mashed recipe developer Maren Epstein knows the power that the tiny green vegetable wields ...

4. Add the peas and cook just until defrosted. 5. In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, ...

Put the split peas in a bowl with the bicarbonate of ... Add the mustard to the soup and season with salt and pepper. Use a stick blender to blend to a rough purée, add the ham hock meat back ...

To celebrate the start of spring, here’s an incredibly simple green pea soup inspired by a Lois Daish recipe. I always use frozen peas but, if you are lucky to have peas-a-plenty in your garden ...

Daniel Boulud's chilled pea soup is a springtime staple at his NYC restaurant, and this Spanish-style frittata is perfect for brunch all year long. Whether you're looking for a simple salad or an ...

Put the split peas in a sieve and rinse under cold ... be bold with the seasoning to get the classic pea soup flavour. Freeze leftovers in portions in sealed containers and add a little extra ...