Recipe by Acerast
This is a very comforting soup that I make often. Mild but delicious, my children have loved it since they were tots. DH likes his soup with a bit of texture, so only half is pureed, but for those of you who prefer a creamier soup, you can puree the entire pot. A leftover ham bone, smoked turkey wings, or Canadian bacon all have worked well when ham hocks weren't available. The original recipe came from The Good Food, Soups, Stews and Pastas cookbook.
Top Review by threeovens
Very good soup. I liked it because it is almost a Split Pea-Potato Soup. The flavor is very pleasing and the soup is very easy to make, even for a beginner. I tore my freezer apart looking for ham hocks, but had to settle for neck bones. I didn't puree it at all since we like everything a little "chunky".
- 1 lb dried split green peas
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 large onion, finely chopped
- 1 garlic clove, minced
- 10 cups chicken stock
- 2 medium potatoes, peeled and diced
- 2 smoked ham hocks
- 1 bay leaf
- 1⁄4 teaspoon thyme
Directions See How It's Made
- In a dutch oven, over medium heat, saute the carrot, celery and onion in the butter and olive oil until soft.
- Stir in the garlic for an additional minute of cooking.
- Add the stock, split peas, potatoes, ham hocks, bay leaf and thyme; bring to a boil.
- Lower the heat and simmer, partially covered, until the peas and potatoes are tender, (1 to 1 1/2 hours).
- Remove the bay leaf.
- Remove and shred the ham hocks.
- Remove and puree half of the soup mixture in a blender of food processor.
- Return the pureed mixture, along with the shredded meat, to the pot.
- Add salt and greshly ground pepper to taste.