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Split Pea Soup with Charred Onion and Almond Salsa

Split Pea Soup with Charred Onion and Almond Salsa

By OcadoLifePublished on 06 October 2026This comforting Split Pea Soup with Charred Onion and Almond Salsa is based on a family recipe handed down to Jeremy Lee, Scottish chef patron of iconic restaurant Quo Vadis. Once cooked by his grandmother using lentils and smoked ham hock, Jeremy uses chicken instead, alongside yellow split peas for a subtle Indian influence.
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Time and servings

1 hr 45 minsTotal time
6Servings
15 minsPrep time
1 hr 30 minsCooking time

Ingredients

  • 2 fresh bay leaves
  • 4 thyme sprigs
  • 25g curly parsley, leaves picked, stems reserved
  • 2 chicken legs or 4 chicken thighs
  • 6 carrots, peeled and diced
  • 1 potato, peeled and diced
  • 2 white onions, finely chopped
  • 2 celery sticks, trimmed and diced
  • 1 leek, sliced into 1cm rounds
  • 90g yellow split peas
  • 2 pink or red onions, cut into 1cm slices
  • 6 tbsp extra-virgin olive oil
  • 75g blanched almonds
  • 30g fresh mint
  • 1 pinch dried chilli flakes

Method

  • Step 1

    Tie the bay, thyme and parsley stems together to make a bouquet garni. Put it in a large pot with the chicken, carrots, potato, white onions, celery, leek and split peas. Pour in cold water to submerge by 5 cm. Cover and bring to the boil over high heat. Reduce to a simmer and cook for 2 hrs (approx.), skimming off the foam and stirring occasionally.

  • Step 2

    Remove the chicken and herbs. Season the soup. Blend half in batches until smooth, then return to the pan; stir well. Add a little extra water if needed.

  • Step 3

    For the topping, char the pink or red onion slices in a dry frying pan over medium-high heat, turning halfway. Transfer to a plate and dress with 2 tbsp of the olive oil.

  • Step 4

    Put the almonds, mint, chilli and parsley leaves into a food processor with the remaining oil; season. Pulse to a coarse paste. Add the charred onions and pulse until combined but still textured. Spoon over the soup to serve.