Split Pea Soup a La Julia Child
photo by clevergirl3
- Ready In:
- 5hrs 40mins
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
- 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
- For the stock, put the ham hocks in a kettle with water to cover by 2 inches.
- Make an herb bouquet with washed cheesecloth, using the bay leaves, thyme and cloves or allspice.
- Put this in the pot, along with the carrots, onions and celery.
- Simmer 3 to 4 hours with the kettle cover slightly open.
- Or, simmer in crockpot for 8 hours on low.
- Skim occasionally.
- Strain and degrease.
- Easiest way to degrease is to make ahead and chill, remove fat when cold.
- Freeze if you want.
- To make the soup, set a saucepan over medium heat and melt the butter.
- Saute the vegetables, stirring, for 5 minutes.
- Blend in the flour and cook, stirring for 3 minutes.
- Remove from the heat and cool briefly, blend in the hot ham stock and the split peas.
- Bring to a simmer, stirring.
- Cover and cook about 45 minutes until peas are tender.
- Salt and pepper to taste after 1/2 hour of simmering.
- When cooked, mash or puree the soup depending on the consistency you want.
- Garnish with homemade croutons or sauteed ham bits if desired.
Questions & Replies
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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.
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.
RECIPE SUBMITTED BY
DH, DD and DS and I live in the golden hills outside San Jose, about an hour from the coast and Monterey/Carmel. We all love to eat- even the kids are reasonably adventurous. We love to travel- Napa Valley w/o the kids, Lake Tahoe with them. I have dozens of "favorite" cookbooks (does Recipezaar count?) but I keep coming back to "Essentials of Classic Italian Cooking" by Marcella Hazan and "The Way to Cook" by the late, great, Julia Child. When I can, I get together with a couple of friends and make Ukrainian dyed eggs.