Let me tell you, I made this soup straight outta Compton. And by Compton I mean my brain. I found an old bag of green split peas and decided to mash it together with my leftover sweet potato and red potato. Things escalated quickly.
Time: Approximately 1 hour, plus 3 to soak. So be sure to leave enough time to soak the peas.
1tbsp butter (salted or not depending on your salt intake abilities)
1 red potato
1 medium or half a large sweet potato
2 garlic cloves
2-3 cups dry split green peas
4 cups vegetable broth (cubes, powder or whatever you gots)
1/2 cup cream
1 bay leaf
salt and pepper
secret hot sauce
Let the split green peas soak for most of the day. Yeah you gotta kind of think ahead on this recipe. Or cook the crap out of them for a couple hours on high heat. Either way, get them semi soft. Drain water and set the peas aside.
Meanwhile chop up onion, heat butter in large pot, add onion and cook until soft. Add peas. Stir for a couple minutes. Add salt and pepper and a bit of veggie broth to loosen the peas from the bottom of the pot. Add garlic, chopped. Add cubed potatoes (sweet and red). Pour in rest of vegetable broth. Toss in bay leaf, dijon, secret hot sauce and more salt and pepper to taste.
Let mixture cook for 30mins, simmer on low, partially covered. Stir occasionally, make sure peas and potatoes are cooked through.
Pour mixture into blender on high until smooth like velvet. Pour soup back into large pot and add cream. Salt and pepper to taste.
Serve hot, or cold. I like to pour a bit of balsamic vinegar on top and some croutons.