You can also make this split pea soup with spinach or turnip greens instead of Swiss chard, which will give it a slightly different taste.
Serves 4 • Prep: 20 minutes + 1 hour cooking time + soaking time
Ingredients for Pea Soup with Swiss Chard
2 white onions
3 cloves garlic
½ cup olive oil
7oz (200g) potatoes
5½oz (150g) split peas, soaked overnight in water
5 cups vegetable broth
½ bunch parsley
14oz (400g) Swiss chard or leaf spinach
1¾oz (50g) medium aged Alpine cheese, Trentingrana, or parmesan (to taste)
freshly ground salt and pepper
How to cook Pea Soup with Swiss Chard
1 Peel and finely dice the onion and 2 cloves garlic. Heat 2 tablespoons olive oil in a pot; sweat the onions and garlic for 5 minutes. In the meantime, peel the potatoes and chop into pieces. Drain the peas and add to the pot along with the potatoes. Pour in the broth and simmer about 1 hour, uncovered. Near the end, remove the parsley leaves from the stems and add to the soup.
2 In the meantime, wash and dry the Swiss chard; chop large leaves into wide slices. Peel the last garlic clove and crush. Heat 2 tablespoons olive oil in a frying pan and sweat the garlic briefly. Add the Swiss chard, sauté for 2–3 minutes, then season with salt and pepper.
3 Puree the soup in a blender or with an immersion blender, then season generously with salt and pepper. Grate the Alpine cheese. Serve the soup with the Swiss chard, drizzle with the remaining olive oil, and sprinkle with Alpine cheese, if desired. Serve hot. Goes well with toast.
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