Color Kitchen

Split Pea and Edamame Soup with Chive Oil

This vegan alternative to traditional split pea soup is a must-try! The earthy flavor of the edamame is a great substitute for ham, and brightens the soup to a cheerful green.

Use dried split peas and frozen shelled edamame. Use a 2:1 ratio of peas:edamame. Place in a pot with enough water to cover the mix, with an additional 1/2” or so. 

The following amounts are based on 1 cup dried split peas plus 1/2 cup shelled edamame:

Add a tablespoon of chopped fresh chives into the pot, as well as a teaspoon of salt, a half teaspoon of cumin and a pinch of white pepper.

Cook until peas and edamame are soft.

Drain water and KEEP ASIDE.

Using an immersion blender, blend the peas and edamame in the pot, slowly adding back the water until you get the creamy consistency you desire.

In a separate pan, head 1 tablespoon of olive oil. Toss a teaspoon of chopped chives into the hot oil and allow them to cook for 1-2 minutes on low heat. 

Drain the oil into your pot of edamame/slit pea puree, and blend with immersion blender again.

Serve into bowls, garnish with your fried chives.

(Photos by Mia Tramz)