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!
- 1 (1 lb) package split peas
- 2 quarts water
- 1 teaspoon salt (to taste)
- 1 teaspoon black pepper (to taste)
- 1 bay leaf
- 1 teaspoon leaf thyme, crumbled
- 2 whole cloves
- 1 large onion
- 2 medium potatoes, peeled and diced (3 cups)
- 1⁄2 lb cooked ham or 1⁄2 lb ham hock, diced (whichever)
- 1⁄2 lb smoked sausage or 1⁄2 lb Little Smokies sausage, sliced
- 2 large leeks, well washed and sliced
- 2 large celery ribs, thinly sliced
- 2 tablespoons chopped fresh parsley
Directions See How It's Made
- Wash and sort peas.
- Combine peas, water, salt, pepper, bay leaf and thyme in a large pot or Dutch oven.
- 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).
- Bring mixture to a boil, then lower heat, cover, and simmer, stirring occasionally, until peas are tender, about 1 hour.
- Remove the onion and bay leaf.
- Puree soup through a coarse sieve or in batches in the blender (be careful not to burn yourself!); return mixture to the pot.
- (I like to leave a little bit not pureed for texture).
- Add potatoes, ham, sausage.
- leek and celery.
- Simmer uncovered about 25-35 minutes, or until potatoes are tender.
- Taste for seasoning and garnish soup with chopped parsley before serving.