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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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This was my first time even eatting Split Pea Soup much less cooking it. I have to say that I loved it! The green was a little off-putting to the kids but they loved the added ham (but it can easily be left out.) I am a big soup fan so I rarely meet one I don't like. This is a nice change up from some of my standards and a nice way to use up some left over ham (and use the leftover ham bone) Ingredients:
2 tablespoons unsalted butter |
2 tablespoons olive oil |
2 tablespoons cumin |
2 teaspoons salt |
2 onions, diced |
4 celery, diced |
4 carrots, peeled and diced |
4 garlic cloves, minced |
2 lbs dried split peas, rinsed |
16 cups chicken stock |
1 ham bone |
2 bay leaves |
2 teaspoons dried thyme |
1 lb ham, diced (optional) |
2 tablespoons dried parsley |
salt and pepper |
Directions:
1. Add butter, oil, and cumin to a large pot and heat until butter is melted. Add onions, celery, and carrots and cook until softened. Add garlic and cook for a minute.
2. Add peas, stock, hambone, bay leaves, and thyme to the pot and bring to a boil. Reduce heat and cover.
3. Allow to simmer about 2 hours, or until the peas vanish into the liquid. Be sure to skim any foam that rises to the top off and discard.
4. Once the peas are gone, leaving you with a nice, green soup, remove the hambone and bay leaves. Process the liquid either in a blender, or use an immersion blender, until smooth.
5. Add parsley (and ham if using) and salt and pepper to taste. Recipe can easily be halved if a smaller portion of soup is wanted. Left over’s freeze and reheat well.
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