Yellow Pea Soup

Name: Yellow Pea Soup
Ingredients: 2 cups dried whole yellow peas or yellow split peas, picked over; 8 leeks (white parts only), chopped coarse, washed well, and drained; 12 cups water; 1 smoked ham hock; 2 thyme sprigs or 1/2 teaspoon dried thyme; 1/2 pound celery root; 4 carrots, quartered lengthwise and sliced thin

7 ingredients

11 steps

Ingredients

2 cups dried whole yellow peas or yellow split peas, picked over
8 leeks (white parts only), chopped coarse, washed well, and drained
12 cups water
1 smoked ham hock
2 thyme sprigs or 1/2 teaspoon dried thyme
1/2 pound celery root
4 carrots, quartered lengthwise and sliced thin

Directions

1

In a large bowl soak peas overnight in enough cold water to cover by 2 inches and drain.
2

In a 7 1/2-quart heavy kettle combine leeks, water, peas, ham hock, and thyme and simmer mixture, uncovered, until peas are very tender, about 30 minutes.
3

In a blender puree 4 cups soup in batches and return to kettle.
4

Peel celery root and cut into 1/4-inch dice.
5

Add celery root to soup and simmer, stirring occasionally, 20 minutes.
6

Add carrots and simmer, stirring occasionally, until tender, about 15 minutes.
7

Remove meat from ham hock and discard skin and bones.
8

Chop meat coarse and stir into soup with salt and pepper to taste.
9

Soup may be made 3 days in advance.
10

Cool soup uncovered and keep covered and chilled.
11

Thin soup with water if too thick.