Split pea soup is such a great winter dish. The bulk of it is made from pantry staples, it's cheap, and it has that stick-to-your-ribs quality that's key to surviving dark, cold January nights.
It's also very...brown.
Don't get me wrong: I love brown food. Give me a pile of sauerkraut and sausages, a scoop of cassoulet, or a bowl of chili and I am a happy woman. But sometimes you just need a little pop of of color. A hint of spring.
So when I make split pea soup, I add frozen fresh peas. They add a bright green color and a vague promise that one day, far off in the future, vegetables may rise from the earth once again.
There's not an exact amount that's right: a cup or two per pot will give you a couple peas per bite. Add a bit of lemon zest to make those peas really sing.
You can try the fresh pea approach with your favorite split pea soup recipe, but this super traditional, easy version is an Epicurious favorite.
