Split Pea Soup

Recipe by CountryLady
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READY IN: 2hrs 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the butter in a Dutch oven or large soup pot on medium heat.
  • Add the onion, carrot, celery, leek, and garlic and cook until soft, about 5 to 7 minutes.
  • Add the ham hock, bay leaves, thyme, chile flakes and split peas and cook 2 minutes longer.
  • Increase heat to high.
  • Add the stock and bring to a boil.
  • Reduce heat to low.
  • Simmer soup, partially covered, for 2 hours or until split peas are soft, stirring occasionally.
  • Remove the ham hock and take meat off bone and reserve.
  • Discard the bay leaves and thyme stalks.
  • With a hand held blender smooth purée some of the soup.
  • If the soup is too thick add some more water or stock to loosen.
  • Return meat to the pot, bring back to a boil and add the chopped coriander& parsley.
  • Season to taste with salt and pepper.
  • Serve hot.
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