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Smoked Duck Split Pea Soup with Swiss Chard

Smoked Duck Split Pea Soup with Swiss Chard

This Smoked Duck Split Pea Soup features golden yellow split peas simmered with smoked duck breast and topped with sautéed Swiss chard kissed with vinegar.
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Prep Time 20 minutes
Cook Time 2 hours
Servings: 8
Course: Main Course, Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp olive oil divided
  • 2 smoked duck breasts diced
  • 1 sweet onion diced
  • 3 carrots peeled and chopped
  • 3 stalks celery chopped
  • 900g (2lbs) yellow split peas **
  • 12-13 cups water
  • 3 bay leaves
  • 5 sprigs fresh rosemary
  • 1 head red Swiss chard
  • 2 cloves garlic minced
  • 2 tbsp butter
  • ¼ cup white wine vinegar
  • celery leaves for sprinkling

Equipment

  • 1 Large pot
  • 1 Large skillet

Method
 

  1. Pour half of the olive oil into a large heavy bottom pot over medium heat. Once the oil is shimmering, add the duck and sauté until seared and lightly crisped. Remove the duck with a slotted spoon and set aside.
    4 tbsp olive oil, 2 smoked duck breasts
  2. Add the onions to the pot with a sprinkling of salt. Sauté until the onions are just softened. Add the carrots and celery and sauté until they are softened as well. Remove the onions, carrots, and celery from the pot using a slotted spoon. Set them aside.
    1 sweet onion, 3 carrots, 3 stalks celery
  3. Pour the split peas into the pot and toss to coat them in the oil and duck fat. Pour in the water and return the duck to the pot. Add the bay leaves and rosemary and bring everything up to a boil. Liberally salt the soup and turn the heat down to low. Simmer the soup for an hour, stirring occasionally. ***
    900g (2lbs) yellow split peas **, 12-13 cups water, 3 bay leaves, 5 sprigs fresh rosemary
  4. Once the hour is up, return the carrots, onions, and celery to the soup. Simmer for 30 minutes more.
  5. When the soup is in its last 20 minutes of simmering time, take the Swiss chard and remove the stalks. Chop the leaves into broad strips and chop the stalks.
    1 head red Swiss chard
  6. Melt butter in a large skillet over medium heat. Add the remaining olive oil and the stalks to the pan along with a generous sprinkling of salt. Sauté until the stalks are softened. Stir in the garlic and the leaves and sauté until they wilt. Pour in the vinegar, toss to coat, and take the greens off the heat.
    2 cloves garlic, 2 tbsp butter, ¼ cup white wine vinegar
  7. When the soup is done, taste and adjust the seasoning. Remove and discard the bay leaves and the rosemary stems. Spoon the soup into bowls and garnish each with the Swiss chard and celery leaves. Serve immediately.
    celery leaves

Notes

** If you would prefer to use green split peas, please do. They will not alter the recipe. 
*** If the soup gets too thick feel free to add more water. Make sure you taste and adjust the salt whenever you add more water.