This is a different take on the classic split pea soup that you will love! It is a bit spicy and slightly smoky from the chipotle hot sauce and is very flavorful with the addition of pureed roasted poblano.
I am not a fan of your classic split pea soup, so I was determined to come up with a split pea soup I actually like and I did! Woo hoo!
Enjoy this soup with a crisp cold Mexican beer or Crisp dry white wine like a Rioja.
Recipe – 8 – 10 Servings
- 1/2 White Onion – diced
- 2 Tablespoon Extra Virgin Olive Oil
- 1 – 2 Serrano Peppers – minced
- 3 Cloves Garlic – minced
- 1/3 Cup Dry White Wine
- 2 Unsalted Vegetable Bouillon Cubes
- 12 Cups Filtered Water
- 3 Cups Dried Split Peas
- 1 Cup Chipotle Hot Sauce
- 2 Poblano Pepper – roasted – diced
- 2 Cups Pico De Gallo (Optional, but soooo good)
- 1/2 – 1 Cup Fresh or Frozen Corn (Optional)
- 2 Tablespoons Sea Salt
- Red Bell Pepper
- Serrano or Jalapeno – minced
- Jack Cheese
- Tortilla Chips
Add the onions to a saute pan with olive oil and saute on medium-low heat for 5 minutes add the serrano and garlic, continue cooking for 5 – 7 more minutes until the garlic starts to brown.
Continue to check the onions and cook until soft, then add the white wine and bouillon cubes.
Cook until wine is reduced and syrupy.
Measure and sort thru the peas to make sure there are no rocks. Rinse them in a colander and add them to the onions along with the 13 cups of filtered water. Cook on med-high heat and bring to a boil then reduce heat to medium and simmer for 45 minutes to an hour or until peas are super soft.
Roast the peppers on the stovetop on medium high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems.
Hot sauces and Pico de Gallo
Start the Chipotle Hot Sauce (you can make this the day before).
*I also use the chipotle hot sauce it in my 4 Bean Vegetarian Chili
Make the pico de gallo. (you can make this the day before)
When the peas are cooked, add the chipotle hot sauce and poblanos in a food processor or blender along with half the peas and puree. (You can leave the peas if you like more texture or even puree it all)
Pour back into the pot and add the corn, pico de gallo and salt.