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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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This is my mom's recipe for her favorite soup. Since I never liked split peas as a kid, I never ate it. But since growing up, I've found it to be delicious. I make this with chicken or vegetable broth for a more flavorful soup. Serve with warm crusty bread. Ingredients:
2 tablespoons butter (optional) or 2 tablespoons margarine (optional) |
1 medium onion, finely chopped |
2 large carrots, washed and coarsely chopped |
1 celery rib, finely chopped |
1 lb dried split peas |
1 teaspoon dried thyme |
1 teaspoon dried parsley |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 quarts cold water or 2 quarts chicken broth or 2 quarts vegetable broth |
2 garlic cloves, finely minced (optional) |
3 medium potatoes, peeled and 1-inch cubed |
1/2 cup pearl barley |
1 ham hocks (optional) or 1 smoked turkey wings (optional) |
Directions:
1. Combine all ingredients in a large stock pot.
2. Bring to a boil. reduce heat and simmer, covered, for approximately 1 1/2 to 2 hours or until peas are soft. Add potatoes and barley the last 25 minutes of cooking time.
3. Stir from bottom occasionally and skim foam off top if it accumulates.
4. Once peas, potatoes and barley are tender, remove pot from heat and let cool for 15 minutes.
5. If using ham hock (or turkey wing), remove from soup, let cool and cut meat from bone. Finely chop meat and set aside.
6. Ladle soup in batches into a blender or processor.
7. Blend/process 2 to 3 seconds only.
8. Return soup to pot, stir in ham (or turkey).
9. Reheat (if necessary) and serve.
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