Split Pea Soup a La Julia Child

Recipe by TCookie
READY IN: 5hrs 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the stock, put the ham hocks in a kettle with water to cover by 2 inches.
  • Make an herb bouquet with washed cheesecloth, using the bay leaves, thyme and cloves or allspice.
  • Put this in the pot, along with the carrots, onions and celery.
  • Simmer 3 to 4 hours with the kettle cover slightly open.
  • Or, simmer in crockpot for 8 hours on low.
  • Skim occasionally.
  • Strain and degrease.
  • Easiest way to degrease is to make ahead and chill, remove fat when cold.
  • Freeze if you want.
  • To make the soup, set a saucepan over medium heat and melt the butter.
  • Saute the vegetables, stirring, for 5 minutes.
  • Blend in the flour and cook, stirring for 3 minutes.
  • Remove from the heat and cool briefly, blend in the hot ham stock and the split peas.
  • Bring to a simmer, stirring.
  • Cover and cook about 45 minutes until peas are tender.
  • Salt and pepper to taste after 1/2 hour of simmering.
  • When cooked, mash or puree the soup depending on the consistency you want.
  • Garnish with homemade croutons or sauteed ham bits if desired.
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