Split Pea Soup
Ingredients
- 1 pound green split peas
- 2 tablespoons extra virgin olive oil
- 1 large onion,
- 2 ribs celery
- 1 large leek,
- 1 large carrot
- 1 large clove garlic,
- 1 bouquet herb
- 2 ham hocks,
- Salt
- ground black pepper
- for garnish Small toasted croutons
- for garnish parsley
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Instructions
- Rinse and drain the peas.
- Heat the olive oil in a large (4-quart) thick bottomed pot on medium high heat. Add the chopped onion, celery, carrot, and leek. Cook until the onion is translucent, about 5 to 7 minutes. Add the garlic and cook a minute more.
- Place peas in the pot with the vegetables, herb bouquet, ham hocks and 2 1/2 quarts of water. Bring to a simmer.,Skim the scum off the top of the soup for several minutes, until the scum ceases to rise.,Partially cover and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.
- Put the ham hocks aside if you want to add the meat to the soup. Discard the herb bouquet.
- Purée the soup with a blender. An immersion blender works great for this; if you are using a regular blender, take care to work in batches and only fill the blender halfway if the soup is still hot, and hold down the lid while blending.,If you want an exceptionally smooth soup, pass the purée through a sieve.
- If you'd like cut away the outer skin from the ham hocks and remove the meat from the bones. Dice the meat and stir it into the pureed soup.
- Return the puréed soup to the pot and heat until once again steaming. Add salt and pepper to taste.
- Ladle into warm bowls and garnish with croutons and parsley or chives.,Did you love this recipe? Let us know with a rating and review!
Source
Original recipe: View Original