Homemade Split Pea Soup Recipe
- 2 cups dried green split peas
- 5 cups chicken stock
- 1/4 teaspoon of thyme
- Ham hock (optional)
- 2 tablespoons butter
- 1/4 pound bacon, finely chopped
- 1/2 pound baked ham, chopped (optional)
- 1/2 cup carrots, finely chopped
- 1/2 cup onions, finely chopped
- 1 large leek, or 1 additional onion, finely chopped
- 1 cup spinach, coarsely chopped
- 1/2 cup fresh green snow peas, (may substitute frozen)
- Salt and pepper
To make Bouquet, tie together: 2 parsley sprigs, 2 celery tops, 1 bay leaf
Wash the dried peas thoroughly. In a heavy 5 quart saucepan, bring chicken stock to a boil and add peas. Add the bouquet garni, thyme and ham hock. Reduce the heat and simmer for 30 minutes to an hour.
While the peas are cooking, brown bacon in a separate skillet. Once the fat is rendered, add carrots, onions, leek and spinach and cook for about 5 minutes until the onions are translucent. (If there is insufficient fat to cook the vegetables add two tablespoons of butter to cook).
Once peas are tender, add all the vegetables except the fresh snow peas to the soup and simmer another 30 minutes. Then remove bouquet garni and ham hock and discard. Puree the soup in a food processor and then pour through a sieve back into the large saucepan.
Add salt and pepper to taste. Add baked ham and fresh snow peas and simmer an additional 30 minutes. Ladle the soup into bowls and serve hot.
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