2 tbsp. Olive oil
1 Yellow onion; diced
2 cloves Garlic; diced
1 Large carrot; diced
1 tsp. Fresh thyme; minced off the stem
2 tbsp. Fresh parsley; minced
1 bunch Spring onions; diced
1 lb. Dried green split peas
2 Small ham hocks (or shank)
2 Whole bay leaves
1 lb. Cured ham; diced (different from the ham hocks, avoid glazed varieties)
4 c. Vegetable broth
Loaf of French bread
Prep. Time: 15 minutes
Cook Time: 1 hr. 45 min.
You know that saying, April showers bring May flowers? Well that might be true, but April showers also remind me that spring, while beautiful and wonderful, can also be…cold! When a chilly spring rain hits, I tend to head straight for my comfort food – soup. This is my take on a pretty traditional spring classic – creamy split pea soup, pureed smooth and served with savory browned bites of ham. It’s the perfect fit if you’re in the mood for a satisfying meal while you’re curled up on the couch listening to the raindrops outside.
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1. In a stock pot, heat oil over medium-high. Saute yellow onions, garlic, and carrots until the onions have browned, approximately 5 minutes stirring frequently.
2. Add thyme, parsley, green onions, and bay leaves. Stir and cook for 1 minute.
3. Add ham hocks and pour in split peas. Slowly add in vegetable broth and stir, scraping any brown bits off the bottom of the pot.
4. Bring to a boil. Once at a boil, reduce heat to a simmer and cover for 1 hour 30 minutes, stirring occasionally.
5. Check that the split peas tender (if necessary, add an additional cup of water and cook until peas are tender).
6. Remove and discard bay leaves and ham hocks (your dog will love the meat off the bone, but do not give them the bone!).
7. Puree all that remains in the stock pot using either an immersion blender or in batches with a standard blender. Note if using a standard blender, only fill half full and vent the steam frequently.
8. In a large skillet, brown the diced ham (not from the ham hock).
9. Add browned ham to the pureed mixture and stir. Add salt and pepper to taste if necessary.
10. Serve with toasted slices of French bread
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