My Recipe
makes a big pot
When I went to the grocery store and found only yellow split peas I was upset. It turned out to be a good thing. The yellow split peas made a more subtle soup.
Ingredients
- 2 tablespoons olive oil
- 1 large onion or 2 small, chopped
- 2 cloves of garlic, chopped
- 2 carrots, peeled and chopped
- 2 stalks of celery, peeled and chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 large ham bone or two hocks
- 4 cups chicken broth (salt & fat free if possible)
- 6-8 cups of water
- 1 lb. of yellow split peas, washed and picked over
- a few dashes of tabasco (optional)
- salt & pepper
Directions
Heat the olive oil in a large dutch oven. Sauté onion, carrots & celery over high heat until soft and a little brown, about 7 minutes. Add thyme, bay leaf ham bone, chicken stock, split peas and 4 cups of water. Simmer until the peas dissolve and the vegetables are completely soft, about 1 – 1 1/2 hours. Add more water if it gets too thick and check for sticking frequently.
Remove ham bone and let cool. When cool, pick the meat off and shred. Meanwhile, purée the soup in a blender or food processor in batches. Put it back in the pan and add the shredded ham. Re-heat and serve hot with fresh bread.
Notes
I had the ham bone leftover from a glazed ham. It added a nice sweetness to the soup. If you’re using the ham hocks you might want to add a little honey or brown sugar. If I had it around, I’d probably garnish with some creme fraiche or sour cream.