Dutch Split Pea Soup
"I sometimes vary the meat ingredients- in the pic posted, I used little smokies and a ham hock, same amounts. You could use leftover baked ham as well. If you are lucky enough to have a ham bone, it imparts special flavor. If you have leftover soup. this does freeze very well."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (163.9 g)
- Calories 157.7
- Total Fat - 7.5 g
- Saturated Fat - 2.4 g
- Cholesterol - 21 mg
- Sodium - 649.6 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 3.2 g
- Sugars - 3.4 g
- Protein - 8.3 g
- Calcium - 36.1 mg
- Iron - 1.3 mg
- Vitamin C - 9.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Wash and sort peas.
Step 2
Combine peas, water, salt, pepper, bay leaf and thyme in a large pot or Dutch oven.
Step 3
Press cloves into onion, and add to pot (if using a ham hock you may wish to add it now so it becomes more tender- but NOT the smoked sausage, as they split if overcooked).
Step 4
Bring mixture to a boil, then lower heat, cover, and simmer, stirring occasionally, until peas are tender, about 1 hour.
Step 5
Remove the onion and bay leaf.
Step 6
Puree soup through a coarse sieve or in batches in the blender (be careful not to burn yourself!); return mixture to the pot. (I like to leave a little bit not pureed for texture).
Step 7
Add potatoes, ham, sausage, leek and celery.
Step 8
Simmer uncovered about 25-35 minutes, or until potatoes are tender.
Step 9
Taste for seasoning and garnish soup with chopped parsley before serving.
Tips
No special items needed.
1 Reviews
You'll Also Love
