Frankenstein Split Pea Soup

Frankenstein Split Pea Soup
DifficultyBeginner
Category, ,

A thick and comforting split pea soup turned festive with its bright green hue. Served in bowls decorated with sour cream “scars” and olive “bolts,” it looks like Frankenstein’s monster while tasting cozy and delicious.

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Yields6 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
For the soup
 2 tbsp olive oil
 1 medium onion, diced
 2 cloves garlic, minced
 2 carrots, diced
 2 celery stalks, diced
 2 cups dried split peas, rinsed
 6 cups vegetable stock (or chicken stock)
 2 bay leaves
 1 tsp dried thyme
 ½ tsp smoked paprika
 Salt & black pepper, to taste
For decoration (Frankenstein’s face)
 ½ cup sour cream or Greek yogurt (thinned with a little milk for piping)
 6 black olives, halved lengthwise (for bolts)
 12 olive slices (for eyes)
 Pretzel sticks or thin breadsticks (for scars)
Cook the soup
1

  1. Heat olive oil in a large pot over medium heat.

  2. Add onion, garlic, carrots, and celery. Cook for 6–7 minutes, until softened.

  3. Add split peas, stock, bay leaves, thyme, paprika, salt, and pepper.

  4. Bring to a boil, then reduce heat and simmer uncovered for 50–60 minutes, stirring occasionally, until peas are soft and soup is thick.

  5. Remove bay leaves.

Blend for smoothness
2

  1. For a creamier Frankenstein look, puree soup with an immersion blender until smooth (or leave slightly chunky if preferred).

  2. Adjust thickness with a splash of stock or water if too thick.

  3. Season to taste.

Decorate Frankenstein
3

  1. Ladle soup into bowls.

  2. Use sour cream/yogurt in a piping bag (or ziplock with tip cut) to draw “stitches” or scars across the surface.

  3. Add two olive slices as “eyes.”

  4. Place olive halves on the sides of the bowl to look like Frankenstein’s neck bolts.

  5. Insert pretzel sticks as scars.

Serving Suggestions
4

  • Serve with crusty black bread or Halloween-themed breadsticks.

  • Works as a first course for a spooky dinner menu.

  • Pair with Jack-o’-Lantern Stuffed Pumpkins as the main dish.

Tips & Variations
5

  • Smoky flavor: Add diced ham hock or smoked turkey for depth.

  • Vegan-friendly: Recipe is already vegan if using veggie stock.

  • Kid-friendly fun: Let kids decorate their own bowls with olive eyes and pretzel scars.

  • Make-ahead: Soup keeps 3–4 days in the fridge, or freeze for up to 2 months.

Ingredients

For the soup
 2 tbsp olive oil
 1 medium onion, diced
 2 cloves garlic, minced
 2 carrots, diced
 2 celery stalks, diced
 2 cups dried split peas, rinsed
 6 cups vegetable stock (or chicken stock)
 2 bay leaves
 1 tsp dried thyme
 ½ tsp smoked paprika
 Salt & black pepper, to taste
For decoration (Frankenstein’s face)
 ½ cup sour cream or Greek yogurt (thinned with a little milk for piping)
 6 black olives, halved lengthwise (for bolts)
 12 olive slices (for eyes)
 Pretzel sticks or thin breadsticks (for scars)
Frankenstein Split Pea Soup
IngredientsDirections
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