Sweet Split Pea Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Sweet Split Pea Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Sweet Split Pea Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound green split peas
• 2 (14.5 ounce) cans beef broth
• 1 head roasted garlic, mashed
• into a paste
• 1 cup grated carrot
• 1 large onion, grated
• 1 1/2 tablespoons curry powder
• 1/2 teaspoon ground cloves
• 2 tablespoons hoisin sauce
• 1/2 teaspoon salt and pepper to
• taste
• Soak peas overnight in ample water. Drain before using in the
• recipe.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Pour peas and beef broth into a large saucepan

Step 2: Technique & Execution

Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until peas begin to soften, about 30 to 45 minutes

Step 3: Technique & Execution

Stir in roasted garlic, carrot, onion, curry powder, clove, and hoisin sauce

Step 4: Technique & Execution

Simmer covered, stirring occasionally for an additional 30 to 45 minutes, adding water as needed while it cooks

Step 5: Technique & Execution

Season to taste with salt and pepper.