"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Split Pea Soup Recipe

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This recipe for Split Pea Soup, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tiffany Jorgens
Added: Monday, November 24, 2008


2 Tbsp. butter or 2 Tbsp. olive oil
3 stalks celery, sliced
2 large carrots, diced
1 medium onion, diced or 2 shallots, diced
1 leek
2 cloves garlic, minced
2 large smoked ham hocks (if you eat meat)
1 bag (1lb.) of dried yellow and/or green peas
8 cups of chicken broth, vegetable broth or water
Salt and fresh ground pepper
Parsley, chopped
Sourdough baguette

For herb sachet:
Cheese cloth
Cooking string/twine
2 garlic cloves, smashed
4 allspice berries
2 bay leaves
1 tsp. thyme or a couple of sprigs
8 sprigs of parsley

Melt butter (or olive oil) over low heat in a large pot or Dutch oven. Add aromatics (celery, carrot, onion, leek) and sweat until onion is translucent and vegetables are soft. Careful not to burn. Add garlic and sauté for a few more minutes. Add ham hocks, peas and liquid. Assemble the sachet by wrapping herbs in the cheesecloth and tying closed with string. Place in pot and tie string to pot handle. Cook on medium heat for 2 hours or until peas are soft. If needed, add more liquid and skim top.
For a chunky soup, remove herb sachet and ham hocks. Pull meat from bone and mix meat back in to soup. Ladle in to bowl, sprinkle with parsley and serve.
For a smooth soup, remove herb sachet and ham hocks. Use an immersion blender to puree soup until smooth. You can also use a blender – ladle soup in batches to blender, blend until smooth, and transfer to another pot. Pull meat from bone and mix back in to soup. Ladle in to bowl, sprinkle with parsley and serve.

Number Of Servings:
Number Of Servings:
a bunch
Preparation Time:
Preparation Time:
2 hours, but I am cooking at high-altitude. It may be less for you!
Personal Notes:
Personal Notes:
We love a substantial Mirepoix (chunks of celery, carrot and onion). You can certainly use less if so desired.

I use an immersion blender to blend for just a couple of seconds. That way there are still big chunks and it’s a tad thicker than chicken broth.

Dave likes to add Tobasco to most dishes. I am going to assume it tastes good. It’s up to you, but taste it first!

Instead of using butter, you can cook down some good maple bacon. Remove bacon. Use grease to sweat the vegetables. Place bacon back in soup or discard.

For the smooth version, a swirl of Crème fraîche and chopped parsley adds a nice flavor.

Can be frozen for later.




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