Split Pea Soup

with Garlic Parmesan Bread

This luncheon duo reaches all the right places – warm, flavorful, crisp and rich!

Recommended Product:
The Black + Decker Performance FusionBlade Blender

  • Prep Time:
    19 min
  • Cook Time:
    1 hr 
  • Ready In:
    1 hr 19 min
  • Serves:


  1. 1 tablespoon canola oil
  2. 1 medium yellow onion, peeled and chopped
  3. 3/4 cup dried split peas
  4. 4 cups chicken broth
  5. 1/2 cup carrots, chopped
  6. 2 small potatoes, peeled and chopped
  7. 1 teaspoon fresh tarragon leaves
  8. 1 teaspoon fresh parsley leaves
  9. 1 teaspoon kosher salt
  10. 1 teaspoon black pepper
  11. 2 cloves garlic, peeled
  12. 1/2 cup butter
  13. 1/4 cup Parmesan cheese, grated
  14. 1 loaf crusty French bread, split horizontally


Heat the oil in a stockpot over medium-high heat until the oil shimmers. Add the onion and cook and stir until translucent, about 6 minutes. Add the peas, broth, remaining vegetables, herbs, salt and pepper. Stir and cook for 40 minutes over medium heat until peas are tender.

While the soup cooks, place the garlic, butter and cheese in the blender jar and pulse until smooth. Scrape the butter from the jar and spread on the cut sides of the bread. Broil for 3 to 4 minutes or until lightly golden brown and bubbly. Remove, cool and slice thickly.

When the vegetables are tender, cool the soup to lukewarm and add to the blender in batches. Select Auto 1 and blend until smooth. Repeat with remaining soup until it is blended throughout. Re-heat briefly in the stockpot, if desired, or ladle into bowls and serve with the bread.