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Yellow Split Pea Soup with Pancetta & Rosemary

Yellow Split Pea Soup with Pancetta & Rosemary
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Imperial (US)
This delicious and easy spring time soup would be a great starter for your Easter dinner! I use yellow split peas which you can find at any specialty food store (such as Oryana in TC). I find the yellow split peas offer a slightly milder and slightly sweeter taste than your traditional green split peas - however you could certainly use either for this recipe. The pancetta brings in a bit of smokiness to the soup while the rosemary adds a hint of freshness. Serve this with a glass of our crisp Pinot Blanc and enjoy!
  • 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

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.

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