Dutch Split Pea Soup

READY IN: 1hr 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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