Split Pea Soup with Aged Balsamic & Dehydrated Pears

At the Lello table

Some dishes are made to impress. Others are made to make someone feel loved. This one does both. Made for a birthday dinner, this silky green split-pea soup brings together earthy legumes, gently sweet pears and the balancing acidity of aged balsamic. The result is comforting, unexpected and quietly elegant.

The secret is restraint: a smooth texture, delicate slices of pear and just a few drops of balsamic, added at the very end so that every ingredient can be tasted.

Method

1. Rinse the dried split peas well under cold running water and drain. No presoaking is necessary.
2. Warm 2 tablespoons of olive oil in a heavy saucepan over medium heat. Add the chopped carrot and celery and cook gently for about 5 minutes, until slightly softened without browning.
3. Add the crushed garlic and the thyme sprigs. Stir for 30–60 seconds, just until fragrant.
4. Stir in the rinsed split peas and 5 cups of vegetable stock. Bring to a gentle simmer, then partially cover the pan and cook for 50–70 minutes, stirring occasionally, until the peas are completely soft. Add more stock or hot water if the soup thickens too much.
5. Remove the thyme stems. Blend the soup carefully with an immersion blender, or in batches in a countertop blender, until smooth and velvety. Add a little stock to achieve an elegant, pourable consistency. Season with sea salt and freshly cracked black pepper.
6. If necessary, briefly soften firm dehydrated pear slices in warm water and pat dry. Ladle the warm soup into preheated white bowls. Arrange a few pear slices in the center of each serving.
7. Finish each bowl with a restrained swirl or a few drops of Le Marké aged balsamic vinegar, a delicate thread of extra-virgin olive oil and, if desired, a little fresh thyme. Serve immediately.

Cook’s notes

• The aged balsamic goes on last. It should lift the soup, not overwhelm it.
• Split peas soften at slightly different rates depending on age. Continue simmering until they blend completely smooth.
• If making ahead, leave the soup slightly thinner than you want; it thickens as it stands.
• For a more refined presentation, reserve the most delicate, intact pear chips for the top of each bowl.

To serve

A beautiful first course for a birthday dinner or an autumn gathering, with warm bread and a simple green salad. The pairing is naturally dairy-free when prepared with vegetable stock.

Storage & make-ahead

Refrigerate the plain soup in a covered container for up to 3–4 days, or freeze for up to 2 months. Reheat gently with a splash of stock. Add the dehydrated pear garnish, balsamic and finishing olive oil only at the table.