A filling, hearty soup that’s perfect for cold winter days.
What Are Split Peas?
Split peas are different from the fresh peas we use to makeside dishesor mix intoshepherd’s pie.
Elise Bauer
They’re a specific kind of field pea that is intended to be dried for long storage.
Split peas are either green or yellow; for this soup we’re using green split peas.
(Here’s a version withyellow split peas.)
Elise Bauer
it’s possible for you to store split peas for up to a year.
It’s easy to make your own croutons (here’s how).
To freeze,cool the soup completely, then transfer to freezer containers or bags.
Looking for More Easy Soup Recipes?
Heat the olive oil in a large (4-quart) thick bottomed pot on medium high heat.
Add the chopped onion, celery, carrot, and leek.
Cook until the onion is translucent, about 5 to 7 minutes.
Add the garlic and cook a minute more.
Bring to a simmer.
Skim the scum off the top of the soup for several minutes, until the scum ceases to rise.
Put the ham hocks aside if you want to add the meat to the soup.
Discard the herb bouquet.
Puree the soup with a blender.
If you want an exceptionally smooth soup, pass the puree through a sieve.
Dice the meat and stir it into the pureed soup.
Return the pureed soup to the pot and heat until once again steaming.
Add salt and pepper to taste.
Ladle into warm bowls and garnish with croutons and parsley or chives.
