Dutch Split Pea Soup

READY IN: 1hr 50mins
Recipe by Sue Lau

Keep this on hand when you go out jogging or exorcising. Makes a great rib-sticking soup. I sometimes vary the meat ingredients- in the pic posted, I used little smokies and a ham hock, same amounts.

Top Review by canarygirl

Yum!! It's been so cold here in Mn, and this soup was just the thing to warm the soul! I didn't pureé the soup, just left it as is, and cooked it down a little more. Total time on the stove was about 2 1/2 hours. This gave it the thickness I like, and there was no need for pureéing. I threw in a few carrots too. I used Spanish Chorizo for the sausage (it's what I had on hand) and that gave it a little zing too. Thanks for yet another great recipe, Sue!

Ingredients Nutrition

Directions

  1. Wash and sort peas.
  2. Combine peas, water, salt, pepper, bay leaf and thyme in a large pot or Dutch oven.
  3. Press cloves into onion, and add to pot (if using a ham hock you may wish to add it now so it becomes more tender- but NOT the smoked sausage, as they split if overcooked).
  4. Bring mixture to a boil, then lower heat, cover, and simmer, stirring occasionally, until peas are tender, about 1 hour.
  5. Remove the onion and bay leaf.
  6. Puree soup through a coarse sieve or in batches in the blender (be careful not to burn yourself!); return mixture to the pot.
  7. (I like to leave a little bit not pureed for texture).
  8. Add potatoes, ham, sausage.
  9. leek and celery.
  10. Simmer uncovered about 25-35 minutes, or until potatoes are tender.
  11. Taste for seasoning and garnish soup with chopped parsley before serving.

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