Split-Pea Soup

Split-Pea Soup

  Ready in : 45 mins

If you have around 45 minutes to spend in the kitchen, Split-Pea Soup might be a tremendous gluten free recipe to try. This main course has 724 calories, 48g of protein, and 35g of fat per serving. This recipe serves 6 and costs $1.73 per serving. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up ham hock, celery stalk, butter, and a few other things to make it today. Autumn will be even more special with this recipe. It is brought to you by Foodista. With a spoonacular score of 78%, this dish is solid.

Ingredients

bay leaves

bay leaves

3

pepper

pepper

6 servings

butter

butter

2 tbsp

carrots

carrots

2

celery stalk

celery stalk

1

garlic cloves

garlic cloves

3

chicken stock

chicken stock

1.5 quarts

olive oil

olive oil

1 tablespoon

onions

onions

2 medium

salt

salt

1 teaspoon

ham hock

ham hock

1 lb

peas

peas

1 pound

bacon

bacon

4 slices

Cooking in Steps

  1. 1
    * Note: Although this is an easy, straightforward recipe, be sure to use the ham hock or ham bone. I have tested this soup without it and find that without the bone and the meat, it is not really worth making. If you cannot find a smoked ham hock (usually found in the freezer section) and you do not have any cooked ham available, use bone-in smoked ham. (If you want a really meaty soup, use 2 pounds instead of 1.)Cook the bacon in 6-quart stock pot or Dutch oven and drain on paper towels.

    smoked ham hock

    smoked ham hock

    cooked ham

    cooked ham

    smoked ham

    smoked ham

    ham bone

    ham bone

    ham hock

    ham hock

    bacon

    bacon

    stock

    stock

    meat

    meat

    paper towels
    paper towels
    dutch oven
    dutch oven
  2. 2
    Remove all but 1 tablespoon of bacon fat and then add the olive oil and butter. Over medium heat, cook until foam subsides and then add the onion and cook over medium-low heat, stirring frequently for 15 to 20 minutes until onions are dark brown and have caramelized.

    bacon drippings

    bacon drippings

    olive oil

    olive oil

    butter

    butter

    onion

    onion

  3. 3
    Add the garlic, celery and carrots and cook, stirring frequently, for 5 minutes or until carrots have softened.

    carrot

    carrot

    celery

    celery

    garlic

    garlic

  4. 4
    Add the remaining ingredients except the salt and pepper and bring to a simmer over high heat. Reduce heat to low, cover, and simmer gently for about 1 1/2 hours, until peas fall apart and soup is thick.

    salt and pepper

    salt and pepper

    peas

    peas

  5. 5
    Remove and discard the bay leaf.

    bay leaves

    bay leaves

  6. 6
    Remove the ham bones, trim off any meat, and return the meat to the pot, discarding the bones.

    meat

    meat

    ham

    ham

    pot
    pot
  7. 7
    Whisk soup until smooth. Taste and adjust seasonings. (The ham is salty and therefore it is unlikely you will need to add salt.) Crumble bacon and sprinkle on individual servings.This recipe yields 6 to 8 servings.

    seasoning

    seasoning

    bacon

    bacon

    salt

    salt

    ham

    ham

    whisk
    whisk