Ingredients
- 1 package (1 pound) dried split peas
- 2 quarts water
- 1 teaspoon salt (to taste)
- 1 teaspoon black pepper (to taste)
- 1 bay leaf
- 1 teaspoon leaf thyme, crumbled
- 2 whole cloves
- 1 large yellow onion
- 2 medium potatoes (peeled and diced, 3 cups)
- 1/2 pound cooked ham (or 1/2 lb ham hock, diced whichever)
- 1/2 pound smoked sausage (or 1/2 lb Little Smokies sausage, sliced)
- 2 large leeks (well washed and sliced)
- 2 large celery ribs (thinly sliced)
- 2 tablespoons chopped fresh parsley
How to Make
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Step 1: Wash and sort peas.
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Step 2: Combine peas, water, salt, pepper, bay leaf and thyme in a large pot or Dutch oven.
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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).
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Step 4: Bring mixture to a boil, then lower heat, cover, and simmer, stirring occasionally, until peas are tender, about 1 hour.
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Step 5: Remove the onion and bay leaf.
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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).
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Step 7: Add potatoes, ham, sausage, leek and celery.
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Step 8: Simmer uncovered about 25-35 minutes, or until potatoes are tender.
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Step 9: Taste for seasoning and garnish soup with chopped parsley before serving.
We hope you enjoy this recipe!
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