Creamy, savoury and packed with flavour, this soup hits all the fall notes. PLUS with the addition of split peas we’re getting an extra boost of fibre and protein!
1clovegarlic, minced or 1/2 tsp (2 mL) garlic powder
1/2tsp(2 mL) dry mustard
2Tbsp(30 mL) all-purpose flour
5cups(1.25 L) vegetable or chicken broth or stock
2cups(500 mL) broccoli florets, chopped into bite-sized pieces
1cup(250 mL) dry green split peas, rinsed & drained
1/2cup(125 mL) milk
2cups(500 mL) shredded sharp cheddar cheese, plus more to garnish if desired
salt & pepper, to taste
Garlic Baguette
1baguette, sliced lengthwise
1/2cup(125 mL) softened, room temperature butter
1/4tsp(1 mL) garlic powder or 1 small garlic clove, minced
1tsp(5 mL) dried parsley
1/2tsp(2 mL) dried thyme, optional
Directions
Preheat a large pot over medium heat. Melt butter, then add onion and garlic. Cook, stirring occasionally, until onion has softened, 3-4 minutes.
Add dry mustard and flour to the pot and stir to coat. Season with salt and pepper.
Add the broth, a little at a time, stirring constantly, until smooth. It will be very thick initially, but will thin out as more broth is added.
Bring the broth to a low boil, then add broccoli and split peas. Lower heat, cover, and simmer for 25-35 minutes, or until split peas are tender, stirring occasionally.
If you prefer a smoother soup, use a potato masher or stick/immersion blender to purée the soup. You can also leave the soup as is if you prefer more texture. At this stage, you can serve the soup as is, or you can freeze it. Then thaw, reheat the soup, add the milk and cheese and serve.
For a creamy, cheesy soup, stir in the milk and then the cheese.
Taste and adjust seasoning, if necessary, and enjoy!
Garlic Baguette (make while soup cooks)
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil.
Add butter, garlic, parsley and thyme (if using). Whip either by hand or electric mixer until smooth and fluffy.
Spread butter over the baguette halves. Bake in preheated oven for 8-10 minutes or until golden brown and slightly crispy.
Remove from oven and cut into chunks and serve with the soup!
1clovegarlic, minced or 1/2 tsp (2 mL) garlic powder
1/2tsp(2 mL) dry mustard
2Tbsp(30 mL) all-purpose flour
5cups(1.25 L) vegetable or chicken broth or stock
2cups(500 mL) broccoli florets, chopped into bite-sized pieces
1cup(250 mL) dry green split peas, rinsed & drained
1/2cup(125 mL) milk
2cups(500 mL) shredded sharp cheddar cheese, plus more to garnish if desired
salt & pepper, to taste
Garlic Baguette
1baguette, sliced lengthwise
1/2cup(125 mL) softened, room temperature butter
1/4tsp(1 mL) garlic powder or 1 small garlic clove, minced
1tsp(5 mL) dried parsley
1/2tsp(2 mL) dried thyme, optional
1
Preheat a large pot over medium heat. Melt butter, then add onion and garlic. Cook, stirring occasionally, until onion has softened, 3-4 minutes.
2
Add dry mustard and flour to the pot and stir to coat. Season with salt and pepper.
3
Add the broth, a little at a time, stirring constantly, until smooth. It will be very thick initially, but will thin out as more broth is added.
4
Bring the broth to a low boil, then add broccoli and split peas. Lower heat, cover, and simmer for 25-35 minutes, or until split peas are tender, stirring occasionally.
5
If you prefer a smoother soup, use a potato masher or stick/immersion blender to purée the soup. You can also leave the soup as is if you prefer more texture. At this stage, you can serve the soup as is, or you can freeze it. Then thaw, reheat the soup, add the milk and cheese and serve.
6
For a creamy, cheesy soup, stir in the milk and then the cheese.
7
Taste and adjust seasoning, if necessary, and enjoy!
8
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil.
9
Add butter, garlic, parsley and thyme (if using). Whip either by hand or electric mixer until smooth and fluffy.
10
Spread butter over the baguette halves. Bake in preheated oven for 8-10 minutes or until golden brown and slightly crispy.
11
Remove from oven and cut into chunks and serve with the soup!
