Split Pea Soup
 
 
Author:
Ingredients
  • 2 quarts chicken stock
  • 1 quart water
  • 3 leeks diced, white parts only
  • 2 carrots, cut in to big chunks
  • 2 stalks of celery, cut in to big chunks
  • 1 ham hock
  • 1 2 pound boneless picnic ham
  • 2½ cups split peas
  • 3 small new potatoes
  • 1 cup fresh peas
Instructions
  1. Combine first 7 ingredients together in a large stock pot. Cover and cook over medium high heat. Once the soup has come to a boil, reduce heat to low and simmer until the meat is tender, about 2 hours.
  2. Remove ham hock and discard. Remove ham and reserve on a separate plate.
  3. Add split peas to broth and cook until peas are tender, about 45 minutes. The last 15 minutes of cooking the peas, add the potatoes.
  4. While the split peas are cooking, finely dice up the reserved ham. Blanch the fresh peas in boiling water, about 2 minutes. Drain and reserve.
  5. Take soup off heat. In batches, blend in blender, then push through a chinois or fine strainer. Discard solids.
  6. Return pureed soup to stove to heat through. Serve in bowls, and garnish with finely diced ham and blanched fresh peas.
Recipe by Farmhouse 1820 at https://farmhouse1820.com/split-pea-soup/