A Hug in a Bowl: Yellow Split Pea Soup with Portuguese Smoked Linguica

There are certain dishes that just feel like coming home, no matter where you are. For me, this Yellow Split Pea Soup with Portuguese Smoked Linguica is one of them. I remember rainy afternoons in my grandmother’s kitchen, the air thick with the comforting aroma of simmering legumes and smoky sausage. She’d often make a big pot of this, a hearty meal that would see us through the week, ladling generous portions into earthenware bowls. The richness of the peas, the subtle sweetness of the Maui onion, and the bold, smoky kick of the linguica – it was a symphony of flavors that never failed to warm my soul. It’s more than just a recipe; it’s a cherished memory, a taste of heritage, and a testament to the power of simple, honest ingredients.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Servings: 6
• Yield: Approximately 6-8 servings
• Dietary Type: Can be adapted to be dairy-free by omitting crème fraiche or using a dairy-free alternative.

Ingredients

This soup is a testament to the magic that happens when simple, quality ingredients come together. The star, of course, is the humble yellow split pea, which transforms into a luxuriously creamy base. The supporting cast includes aromatic vegetables, a hint of heat, and the unforgettable Portuguese linguica.

• 2 slices maple bacon, chopped
• 2 bay leaves
• 1 medium Maui onion, chopped
• 1 medium carrot, chopped
• 1 serrano pepper, chopped (seeds removed for less heat if desired)
• 1 tablespoon garlic, chopped
• 1 tablespoon winter savory, chopped
• 1 tablespoon thyme, chopped
• 1 tablespoon oregano, chopped
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon celery salt
• 1/2 teaspoon white pepper, plus more to taste
• 1 lb Portuguese chourico (Smoked Linguica), sliced
• 1/2 cup white wine (Portuguese Vinho Verde is ideal for its crispness)
• 5 cups ham stock
• 1 lb yellow split peas, rinsed and picked over for any debris
• 3 tablespoons cilantro, chopped, for finishing
• 3 tablespoons chives, chopped, for finishing
• 1/2 cup crème fraiche, for finishing (optional, for a richer soup)

Equipment Needed

While this soup doesn’t require any overly specialized equipment, a few key tools will make the process smooth and enjoyable:

• 5-quart Dutch oven or a large, heavy-bottomed pot
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon or heatproof spatula
• Immersion blender (hand blender) or a food processor for pureeing
• Ladle for serving

Instructions

Crafting this soup is a rewarding journey, a gentle simmer that builds layers of flavor. Follow these steps closely, and you’ll be rewarded with a truly exceptional dish.

1. Crisp the Bacon: In your 5-quart Dutch oven or large pot, cook the chopped maple bacon over medium heat until it is crisp. Using a slotted spoon, remove the bacon and set it aside on a paper towel-lined plate. Reserve 2 tablespoons of the rendered bacon grease in the pot – this is liquid gold that will add depth to your soup.

2. Sauté the Aromatics: Add the bay leaves, chopped Maui onion, chopped carrot, and chopped serrano pepper to the reserved bacon grease in the pot. Sauté these vegetables over medium heat for 3 to 4 minutes, or until they begin to soften and the onion becomes translucent.

3. Infuse with Garlic and Herbs: Stir in the chopped garlic, chopped winter savory, chopped thyme, and chopped oregano. Sauté for another 1 to 2 minutes, until the garlic is fragrant. Be careful not to burn the garlic.

4. Add the Linguica: Add the sliced Portuguese chourico (Smoked Linguica) to the pot. Sauté for 1 to 2 minutes, allowing it to release some of its smoky oils and flavor into the vegetable mixture.

5. Deglaze with Wine: Pour in the white wine (Vinho Verde, if you have it) and scrape the bottom of the pot with your wooden spoon to loosen any browned bits. Allow the wine to reduce by one-half, which should take about 2 to 3 minutes. This process concentrates the wine’s flavor and adds a lovely acidity.

6. Build the Soup Base: Pour in the ham stock and add the rinsed yellow split peas and the reserved chopped bacon bits. Stir everything together to combine.

7. Simmer to Perfection: Bring the soup to a full boil, then immediately reduce the heat to low. Cover the pot and simmer gently for 1 hour, or until the split peas are completely tender and have started to break down, creating a creamy consistency. Stir occasionally to prevent sticking.

8. The Final Flourish: In the last 5 minutes of simmering, stir in the chopped cilantro and chopped chives. If you are using crème fraiche for a richer soup, stir it in now as well, ensuring it is well incorporated.

9. Blend and Season: Remove the soup from the heat. Carefully discard the bay leaves. Using an immersion blender, puree the soup directly in the pot until it reaches your desired smoothness. Alternatively, you can transfer the soup in batches to a food processor and puree. Season the soup with sea salt and white pepper to taste. Remember that the bacon and linguica are already salty, so taste before adding too much.

10. Serve: Ladle the hot soup into bowls. Garnish each serving with a sprinkle of fresh chopped chives for a pop of color and fresh flavor.

Expert Tips & Tricks

• Rinsing the Peas: Don’t skip rinsing your yellow split peas. This removes any dust or small debris.
• The Power of Bacon Fat: That rendered bacon fat is a flavor enhancer. If you’re watching your fat intake, you can use olive oil, but you’ll miss out on a layer of savory depth.
• Vinho Verde Magic: If you can find Portuguese Vinho Verde, its crisp, slightly effervescent nature is perfect for deglazing. It adds a bright note that cuts through the richness of the soup.
• Achieving Creaminess: The magic of split pea soup is its natural ability to become creamy. The longer it simmers, the more the peas break down. If you prefer an even smoother soup, you can blend for longer.
• Don’t Fear the Serrano: The serrano pepper adds a subtle warmth. If you prefer a milder soup, remove the seeds and membranes before chopping, or omit it entirely.

Serving & Storage Suggestions

This Yellow Split Pea Soup with Portuguese Smoked Linguica is a meal in itself, but it also pairs beautifully with crusty bread for dipping. A simple green salad with a light vinaigrette can offer a refreshing contrast.

To Serve: Ladle the hot soup generously into bowls. Garnish with fresh chives for a touch of color and herbaceousness. A dollop of extra crème fraiche or a swirl of good quality olive oil can add a touch of indulgence.

To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken as it cools; when reheating, you may need to add a splash of water or ham stock to achieve the desired consistency.

To Freeze: This soup freezes exceptionally well. Allow it to cool completely before transferring it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat as described above.

Nutritional Information

While this hearty soup is a comforting classic, it’s also packed with nutrients. The split peas provide an excellent source of fiber and plant-based protein, while the various vegetables add vitamins and minerals.

Nutrient	Amount per Serving	% Daily Value
Calories	704.2 kcal
Total Fat	37.3 g	48%
Saturated Fat	15.6 g	78%
Cholesterol	93.8 mg	31%
Sodium	1156.7 mg	48%
Total Carbohydrate	52.2 g	17%
Dietary Fiber	20.5 g	81%
Sugars	7.6 g	30%
Protein	37.8 g	75%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe is wonderfully balanced as is, feel free to adapt it to your preferences:

• For a Vegetarian/Vegan Option: Omit the bacon and linguica. Sauté the vegetables in olive oil. Use a good quality vegetable stock instead of ham stock. For a smoky flavor, consider adding a pinch of smoked paprika or a dash of liquid smoke during the simmering process. Omit the crème fraiche or use a dairy-free alternative like coconut cream or cashew cream.
• Spice Level: If you’re sensitive to heat, remove the seeds and membranes from the serrano pepper, or omit it entirely. For those who enjoy more heat, add a pinch of red pepper flakes with the garlic and herbs.
• Other Sausages: While linguica is traditional and highly recommended for its smoky, cured flavor, you could experiment with other smoked pork sausages, like andouille or a good quality kielbasa, though the flavor profile will shift.

FAQs (Frequently Asked Questions)

Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually benefits from being made a day in advance, as the flavors have more time to meld and deepen. Reheat gently on the stovetop.

Q: My soup seems too thick after pureeing. What can I do?
A: This is a common occurrence with split pea soup. Simply add more ham stock or water, a little at a time, while reheating, until you achieve your desired consistency.

Q: What kind of ham stock is best?
A: Homemade ham stock will provide the richest flavor. If using store-bought, opt for a low-sodium variety to better control the saltiness of your soup.

Q: Can I use dried herbs instead of fresh?
A: Yes, you can substitute dried herbs, but use them sparingly as they are more potent. A good starting point is about 1/3 the amount of fresh herbs (e.g., 1 teaspoon of dried savory, thyme, and oregano for every tablespoon of fresh). Add them with the garlic.

Q: How do I ensure the split peas cook through completely?
A: Make sure the peas are rinsed and picked over. Simmering gently with the lid on is key to tender peas. If after an hour they are still firm, continue to simmer, adding a bit more liquid if needed.

A Taste of Tradition

This Yellow Split Pea Soup with Portuguese Smoked Linguica is more than just a comforting meal; it’s a culinary embrace, a dish that speaks of warmth, history, and the simple joy of sharing good food. It’s a perfect antidote to a chilly evening, a satisfying lunch, or a hearty supper. So, gather your ingredients, embrace the gentle simmer, and allow the aromas to fill your kitchen. I encourage you to make this soup, to taste the tradition, and to create your own delicious memories around the table. Serve it with a crisp Portuguese Vinho Verde or a robust red wine, and savor every spoonful.