A copycat recipe for Andersens Split Pea Soup
- Carbohydrate 3.29643125 g
- Cholesterol 0 mg
- Fat 0.201964166666667 g
- Fiber 0.918283334975441 g
- Protein 0.453427083333333 g
- Saturated Fat 0.041635375 g
- Serving Size 1 1 Serving (344g)
- Sodium 602.697333341347 mg
- Sugar 2.37814791502456 g
- Trans Fat 0.0420210833333333 g
- Calories 15 calories
Step-by-step
- Start heating the water to boil, add in everything else.
- Boil vigorously for 20 minutes.
- Reduce heat, cover and simmer until the split peas are tender, at least another 40 minutes, and for as long as you like.
- Mash up, press through sieve, or blend. Reheat just to boiling point.
Boiling the water vigorously for the first twenty minutes creates thermal turbulence that accelerates the breakdown of the exterior legume walls before the internal starches begin their gelatinization phase. Dried green split peas possess high concentrations of amylose and amylopectin, complex carbohydrates that require sustained thermal energy to soften completely. Dried split peas lack seed coats entirely due to processing, which allows water to penetrate the cotyledons rapidly once the heat reaches a rolling boil. Dried herbs like thyme and basil release their fat-soluble essential oils into the aqueous medium during this prolonged simmer, dispersing aromatic compounds uniformly throughout the pot. Fresh aromatics such as diced carrot, celery, and onion contribute sulfurous and sweet notes that counteract the inherent earthiness of the pulses. Cayenne pepper supplies capsaicin, a lipophilic compound that interacts with the palate to brighten the overall flavor profile without adding observable heat when diluted across eight cups of water. Reducing the heat to a gentle simmer prevents the bottom starches from scorching against the pot surface while the interior proteins denature fully. Mashing the softened legumes through a fine mesh sieve shears the remaining cellular structures, liberating intracellular starches that act as a natural thickening agent for the broth. Free from dairy, meat, and nuts by default, this plant-based formulation relies entirely on herb ratios and salt titration to build depth, making it suitable for multiple dietary requirements without structural recipe modifications. Storing leftovers in a sealed container below 40 degrees Fahrenheit for up to four days preserves the integrity of the starches, though reheating requires added water since the starches continue to absorb liquid over time.
