SPLIT PEA SOUP
The ultimate comfort food on a cold day!Although the recipe calls for a smoked ham hock, I prefer using a meaty bone from a spiral cut ham. This soup is much thicker on day 2 but if you prefer a thicker, more rustic soup, increase the amount of peas to 2 cups.Credit goes to Toronto chef Christine Cushing.
Provided by CountryLady
Categories Clear Soup
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the butter in a Dutch oven or large soup pot on medium heat.
- Add the onion, carrot, celery, leek, and garlic and cook until soft, about 5 to 7 minutes.
- Add the ham hock, bay leaves, thyme, chile flakes and split peas and cook 2 minutes longer.
- Increase heat to high.
- Add the stock and bring to a boil.
- Reduce heat to low.
- Simmer soup, partially covered, for 2 hours or until split peas are soft, stirring occasionally.
- Remove the ham hock and take meat off bone and reserve.
- Discard the bay leaves and thyme stalks.
- With a hand held blender smooth purée some of the soup.
- If the soup is too thick add some more water or stock to loosen.
- Return meat to the pot, bring back to a boil and add the chopped coriander& parsley.
- Season to taste with salt and pepper.
- Serve hot.
Nutrition Facts : Calories 371.1, Fat 9.3, SaturatedFat 3.8, Cholesterol 22.2, Sodium 625.7, Carbohydrate 49.7, Fiber 13.7, Sugar 12.3, Protein 22.9
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