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Pea Soup

TheAimlessCook's picture
Pea soup has been enjoyed since about 500 BC in ancient Greece. Since then, the dish has been adapted and refined all over Europe and the world. In this recipe, I'm using dried split peas and some leftover lentils. We're also gonna make a stock with some roasted smoked ham hocks with maple syrup. This is gonna build us a nice foundation for a delicious batch of pea soup and its happening right now on The Aimless Cook!
Ingredients
  Olive oil 2 Tablespoon
  Onion 1 Large, chopped
  Carrots 2 , chopped diagonally
  Celery stalks 3 , roughly chopped
  Garlic 3 Clove (15 gm), chopped
  Ham hocks 2 Medium, smoked (Roasted at 350 F and drizzled with maple syrup)
  Maple syrup 1⁄4 Cup (4 tbs) (To drizzle the roasted ham hocks)
  Water 2 Liter (as needed)
  Potatoes 2 Medium, peeled and diced
  Split peas 2 Cup (32 tbs)
  Thyme 1 Teaspoon
  Bay leaves 2 Medium
  Salt To Taste (For the seasoning)
  Pepper To Taste (For the seasoning)
Directions

MAKING
1. Take a large pot on medium heat and with a couple of tablespoons of olive oil in it, add onion, carrots and celery stalks. Saute for 6 to 8 minutes.
2. Add 3 cloves of chopped garlic at the last minute and then add the roasted ham hocks. Add the water and allow it to boil. Once it starts to boil, turn down the heat and let it simmer for at least 2 hours.
3. When the stock is done take out the ham hocks and set them aside and strain out the vegetables and discard them.
4. Put the stock back on the stove and add a couple of medium diced potatoes and 1 1/2 to 2 cups of dried split peas. Season with a bit of thyme and a couple of bay leaves. Let it simmer for another hour until the peas are done and the potatoes are falling apart.
5. While the soup simmers, take the meat off the bones of the ham hock and chop them inot bite sized pieces and set them aside.
6. When the soup is done skim the surface to get rid of the foam. Using an emulsion blender puree the soup to get the desired consistency. Add in the ham and stir everything to combine. Season with salt and pepper to taste and the soup is ready to serve.

SERVING
7. The warm pea soup can be served with a drizzle of maple syrup with some crusty bread or serve by adding crema for richness or you can even serve it plain.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Split Pea
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
180 Minutes
Ready In: 
200 Minutes
Servings: 
10

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