Split Pea Soup Recipe
Filed under Comfort Food, Seasonal Favorites: Winter, Soup and Stew, Wheat-free
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Split pea soup is one of those wonderful hearty soups of winter. Made with dried "split" peas, and cooked up with a flavorful, smokey ham hock, it's warm, filling, and satisfying. This split pea soup recipe is based on one written by Julia Child years ago for a Parade Magazine article. It's a shortened version of the split pea soup recipe in her book, The Way to Cook. Loose instructions for that version are provided at the end of the recipe.
Split Pea Soup Recipe
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Ingredients
- 1 1/2 cups green split peas
- 1 large onion, peeled and chopped
- 2 celery stalks, chopped
- 1 large leek, chopped
- 1 large clove of garlic, halved
- 1 herb bouquet*
- 1 or 2 well-rinsed ham hocks
- Salt and Pepper
- Optional garnish - small toasted croutons
*Herb Bouquet: Tie 3 cloves garlic, 4 allspice berries, 2 bay leaves, 1 teaspoon thyme, 8 sprigs parsley in washed cheesecloth.
Method
1 Pick over the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan 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. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.
2 Remove bones, and herb bouquet from soup, discard. Either purée through a vegetable mill, or purée in a food processor and then pass through a sieve. Correct seasoning.
3 Reheat, taste again for seasoning. Ladle into warm bowls and garnish with croutons and or sautéed ham.
Makes 2 quarts. Serves 6.
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Posted by Elise on Mar 11, 2006 and indexed Julia Child, Peas, Soup
What do you mean by split peas?
Thanks!