We are huge soup fans in my house. Cold winter days always brighten up a bit when there is a warm, hearty bowl of soup on the table. This is one of my favourite recipes, and we serve it for lunch or dinner at least once a week. It's delicious and filling and super easy to make. It also freezes well, so I always cook up a little bit extra to put away for those nights when I am too busy to cook. It's hard to believe there is no added cream or dairy in it, as it blends up super rich and creamy. With just four ingredients and a little salt and pepper, I guarantee it will be a new favourite in your home too.
1 package (900gr) yellow split peas
10 cloves garlic
4 litres chicken broth
salt and pepper to taste
Bring broth to a boil.
While heating, clean and chop leeks and peel garlic.
Add split peas, leeks, and garlic.
Heat to a low simmer for 35 - 45 minutes, until peas are soft and cooked through.
Blend thoroughly with an immersion blender.
Season with salt and pepper to your liking.
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