Homey Split Pea Soup
photo by LucyS-D
- Ready In:
- 2hrs
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 lb dried split green peas
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 large onion, finely chopped
- 1 garlic clove, minced
- 10 cups chicken stock
- 2 medium potatoes, peeled and diced
- 2 smoked ham hocks
- 1 bay leaf
- 1⁄4 teaspoon thyme
- pepper
- salt
directions
- In a dutch oven, over medium heat, saute the carrot, celery and onion in the butter and olive oil until soft.
- Stir in the garlic for an additional minute of cooking.
- Add the stock, split peas, potatoes, ham hocks, bay leaf and thyme; bring to a boil.
- Lower the heat and simmer, partially covered, until the peas and potatoes are tender, (1 to 1 1/2 hours).
- Remove the bay leaf.
- Remove and shred the ham hocks.
- Remove and puree half of the soup mixture in a blender of food processor.
- Return the pureed mixture, along with the shredded meat, to the pot.
- Add salt and greshly ground pepper to taste.
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Reviews
-
Very good soup. I liked it because it is almost a Split Pea-Potato Soup. The flavor is very pleasing and the soup is very easy to make, even for a beginner. I tore my freezer apart looking for ham hocks, but had to settle for neck bones. I didn't puree it at all since we like everything a little "chunky".
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Delicious split pea soup, and a dash of heaven to put together as well as the aroma from the soup pot drew everyone to the counter in my kitchen this cool afternoon in early Spring. I followed this exactly, even had the ham bones and ham hock to use with the split peas. Very traditional pure goodness recipe that you know will work out to perfection. Easy to follow directions and times were right on. The only slight change I made was that I had simmered the ham bones and extra pieces of ham in water yesterday, so I used the ham broth instead of chicken stock. Perfectly, perfect acerast! So glad I got to try this jewel!
Tweaks
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Delicious split pea soup, and a dash of heaven to put together as well as the aroma from the soup pot drew everyone to the counter in my kitchen this cool afternoon in early Spring. I followed this exactly, even had the ham bones and ham hock to use with the split peas. Very traditional pure goodness recipe that you know will work out to perfection. Easy to follow directions and times were right on. The only slight change I made was that I had simmered the ham bones and extra pieces of ham in water yesterday, so I used the ham broth instead of chicken stock. Perfectly, perfect acerast! So glad I got to try this jewel!
RECIPE SUBMITTED BY
Acerast
United States
I've been a member since 2001.