YELLOW SPLIT PEA SOUP
This is a wonderful recipe for yellow pea soup. You can use about 1/2 pound salt pork, rinsed if covered with salt in place of the smoked ham bone. Just a tip, don't throw away the bone from your cooked ham, wrap tightly in foil and freeze, it is wonderful to use in pea soups, make certain to leave some meat on the bone to shred into the soup. If you have any dried savory, then add in about 1/2 teaspoon to the soup along with the chives. I sometimes add in a couple of potatoes that are cut into small cubes into the soup the last hour of cooking, but that is optional. This soup will take around 2-3 hours to cook.
Provided by Kittencalrecipezazz
Categories Winter
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the peas under cold water very well. Pick out any discoloured peas and discard.
- Fill a large pot with water and chicken broth.
- Add in the ham bone or salt pork and half of the onions; bring to a boil (skim off any froth or scume that gathers on top) simmer partially covered until the peas are tender but not falling apart (about 1 - 1-1/2 hours).
- Cook the leeks and the remaining onions in butter in a large skillet over medium heat, stirring until softened (about 10 minutes).
- Add to the soup with the chives, salt and pepper; continue to simmer (partially covered) until the peas are falling apart and the soup is thickened (about 1 - 1-1/2 hours).
- Remove the ham bone, then shred any meat on the bone and return the meat to the pot.
- Ladle hot soup into bowls and drizzle a small amount of whipping cream on top of the soup if desired.
Nutrition Facts : Calories 380.5, Fat 7.7, SaturatedFat 4.1, Cholesterol 15.3, Sodium 571.2, Carbohydrate 56.9, Fiber 21.1, Sugar 11, Protein 23.1
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