Split Pea Soup a La Julia Child

Submitted by TCookie

"This is the only split pea soup I've ever made more than once. The basic recipe comes from Julia's "The Way to Cook", and has a very clean, fresh flavor. It requires some work, but I like that I can freeze the ham stock and then make the soup at a later date without the murky taste of a lot of one pot pea soups."

 

• Ready In: 5hrs 40mins
• Ingredients: 15
• Serves: 6

ingredients

• The Ham Stock

• 2 well-washed and scrubbed split ham hocks
• 3 quarts water
• 1 cup chopped carrot (coarse is fine)
• 1 cup chopped onion
• 1 stalk celery, chopped
• 3 bay leaves
• 1 teaspoon thyme
• 5 whole cloves or 5 allspice berries

• The Soup

• 3 tablespoons butter
• 2⁄3 cup diced celery
• 2⁄3 cup diced onion
• 1⁄2 cup diced carrot
• 3 tablespoons flour
• 2 quarts ham stock, heated
• 1 1⁄2 cups split peas or 1 1/2 cups yellow split peas

directions

1. For the stock, put the ham hocks in a kettle with water to cover by 2 inches.
2. Make an herb bouquet with washed cheesecloth, using the bay leaves, thyme and cloves or allspice.
3. Put this in the pot, along with the carrots, onions and celery.
4. Simmer 3 to 4 hours with the kettle cover slightly open.
5. Or, simmer in crockpot for 8 hours on low.
6. Skim occasionally.
7. Strain and degrease.
8. Easiest way to degrease is to make ahead and chill, remove fat when cold.
9. Freeze if you want.
10. To make the soup, set a saucepan over medium heat and melt the butter.
11. Saute the vegetables, stirring, for 5 minutes.
12. Blend in the flour and cook, stirring for 3 minutes.
13. Remove from the heat and cool briefly, blend in the hot ham stock and the split peas.
14. Bring to a simmer, stirring.
15. Cover and cook about 45 minutes until peas are tender.
16. Salt and pepper to taste after 1/2 hour of simmering.
17. When cooked, mash or puree the soup depending on the consistency you want.
18. Garnish with homemade croutons or sauteed ham bits if desired.

Reviews

[Peacefulone]

Really yummy. I used a amoked ham shank in my crock pot overnight, cooled then defatted the ham stock.Finished the soup the next day. It was a lovely bright flavored pea soup. I did add the ham from the shank at the end of the cooking. Perfect on a cold snowy Michigan afternoon! Thanks!

 

[Earth Mom]

This recipe is missing the 1/2 cup of minced turnip or rutabaga for the soup (you can also use potato). It adds a lot to the soup. AIso, pureeing the soup is optional. I find that the peas need to cook for about 1/2 hour more than called for. It's a fabulous soup!

 

[BecR2400]

What a fantastic split pea soup!! Nothing short of perfection, as is to be expected with a Julia Child recipe. Made using green split peas and a ham bone, and served with warm cornbread muffins. Loved the homemade ham stock, which made such a flavorful base for this soup. Perfect blend of seasonings, too. Thank you TCookie! Made for Herb of the Month - Bay Leaves.

 

[clevergirl3]

I made this in the crockpot overnight on low using a meaty hambone. I did not chop the vegetables for the BROTH. Followed the directions as written, otherwise. I would, however, add more peas the next time (additional 1/2 cup ?) as I thought it was a little thinner than I like. Very delicious!

 

[susie cooks]

I love pea soup and this one is great. I have never made a ham stock before and it is very good. I will definitely take your advice and make the stock to freeze for later use. I added the cooked ham. I also served it with big croutons and chunks of swiss cheese. I had it this way once in a restaurant on Long Island and loved it. Thanks for a delicious and fun to make recipe.