Split Pea Soup - Something Edible
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Split Pea Soup

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Split Pea Soup


Servings: Serves 6-8 folks.

Prep Time: 20 minutes

Cook Time: 9 hours


Ham Hock Stock

  • 5 cups water
  • 1 1/2 lbs smoked pork hocks
  • 1 yellow onion Medium-sized; quartered.
  • 2 carrots Cut into 2 inch chunks.
  • 1 celery stalks Cut into 2 inch chunks (tops and all).
  • The Soup Proper

  • 2 Tbsps butter
  • 1 onion Make it a big one; minced.
  • 2 carrots Halved and sliced 1/8 inch thick.
  • 2 celery stalks Minced (again, I'd rock the tops too).
  • 2 cloves garlic Minced.
  • 1 tsp salt
  • 1/4 tsp sage
  • 1/4 tsp thyme
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne
  • 4 cups ham stock
  • 1/2 lb dried split peas (Usually about half a bag.) Rinsed.
  • meat from the rendered pork hock Half inch dice
  • 1/4 cup sour cream
  • 2 tsps Balsamic vinegar

  • Instructions:

    For the Stock-
    Add the water and the hocks to an appropriately-sized slow cooker. Set the heat to low, cove, and let it go for 6 hours. Add onion, carrots, and celery and continue cooking on low for 2 more hours. At the end of the slow cook, reserve the pork hocks and strain the rest to separate the worn-out veggies (discard 'em). Cool to room temperature and refrigerate the stock until you're ready to make soup (or move directly on to the next step if you can't wait).

    For the Soup-
    Into a 4 quart pot over medium heat, melt the butter and add the onion, carrots, celery, garlic, salt, thyme, sage, black pepper, and cayenne. Sweat for 10 minutes stirring occassionally to prevent any burning. When the onion gets translucent, and the carrots start to get tender , add the ham stock and the dried, rinsed split peas. Still over medium heat, bring the proto-soup just to a boil. Cover, reduce heat to low, and simmer for 30-35 minutes or until peas are just tender.

    Ladle out 2 cups worth of soup and blend the reserved soup until smooth. Stir the blended soup back into the pot. Dice up the pork hocks reserved from the stock-making and add that to the soup along with the sour cream and Balsamic vinegar to finish.

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