Sopa de Chícharo
Split Pea Soup
Dried split peas collapse into a creamy, blended soup that keeps thickening as it cools, so it's best served promptly or thinned with a little extra broth.
Sopa de Chícharo
✦ Antes de Empezar
Before you cook
Why does the soup keep getting thicker after I take it off the stove?
Split peas are very starchy, so the purée continues to thicken as it cools even after you stop cooking it. The recipe warns against reducing it hard on the stove for that reason — if it gets too thick at the table, thin it with a splash of extra broth or water.
Ingredientes· 9View
The Peas & Broth
- 1.5 cupsDried Green Split Peasrinsed
- 1 smallSmoked Ham Hockor chopped smoked ham
- 6 cupsChicken Broth
- 2Dried Bay Leaves
The Vegetables
- 2 mediumCarrotsdiced small
- 1 ribCelerydiced small
- 1/2 onion + 2 cloves garlicWhite Onion & Garlicchopped
- 1 tbspVegetable Oil
- to tasteSalt & Black Pepper
Instrucciones
6 pasosSofríe cebolla y ajo
Sauté onion and garlic
Sauté the onion and garlic in oil until soft.
Agrega los chícharos
Add the peas
Add the split peas, broth, epazote, salt, and pepper.
Hierve hasta que se deshagan
Simmer until tender
Bring to a boil, then simmer for 40 to 50 minutes, stirring occasionally, until the peas collapse.
Licúa con cuidado
Blend carefully
Remove the epazote and blend until creamy, working carefully with the hot liquid.
Ajusta la sazón
Adjust the seasoning
Return to low heat only long enough to adjust seasoning and consistency — don't reduce it heavily, since the starch keeps thickening the soup as it cools.
Sirve
Serve
Serve with crema, croutons, or diced panela, if using.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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