I based my recipe on a recipe from Elise @ Simply Recipes. And she based her recipe on a Julia Child recipe from Parade Magazine, which is based on a traditional recipe from Julia Child's book The Way to Cook.
Split Pea Soup
adapted from Simply Recipes
- 2 cups green split peas
- 1 large onion, peeled and chopped
- 2 carrots, chopped
- 1 large leek, chopped
- 1 large clove of garlic, halved
- 1 herb bouquet (tie 3 cracked cloves of garlic, 4 to 5 allspice berries, 2 bay leaves, 2 teaspoons of thyme, a bunch of Italian flat leafed parsley in a washed cheesecloth)
- 1 well-rinsed ham hocks
- Cooked ham, in chunks
- 2 1/2 to 3 quarts of chicken stock - we use Pacific Organic Chicken Stock
- Salt and Pepper
- Pick over the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan with the vegetables, herb bouquet, ham hocks and 2 1/2 quarts of chicken stock. Make sure to tie the herb bouquet to the side of your pan - in case you scald yourself...lol
- If you want a thin soup, add 1/2 quart more of chicken stock;
- Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.
- Take the soup off heat;
- Remove bones, and herb bouquet from soup, discard. Make sure all bones are removed;
- Using your immersion blender (or food processor) puree soup.
- Correct seasoning.
- At this point, add in chunks of ham from the bone or leftovers;
- Reheat, taste again for seasoning.
- Serve warm
Hubby loved it and had me freeze the leftovers for later.