Split Pea Soup

Name: Split Pea Soup
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

16 ingredients

12 steps

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.
2

Add onions, celery, and carrots and cook until softened.
3

Add garlic and cook for a minute.
4

Add peas, stock, hambone, bay leaves, and thyme to the pot and bring to a boil.
5

Reduce heat and cover.
6

Allow to simmer about 2 hours, or until the peas vanish into the liquid.
7

Be sure to skim any foam that rises to the top off and discard.
8

Once the peas are gone, leaving you with a nice, green soup, remove the hambone and bay leaves.
9

Process the liquid either in a blender, or use an immersion blender, until smooth.
10

Add parsley (and ham if using) and salt and pepper to taste.
11

Recipe can easily be halved if a smaller portion of soup is wanted.
12

Left overs freeze and reheat well.