Split Pea Soup

Total Time:
2 hr
Prep:
10 min
Cook:
1 hr 50 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1/2 cup olive or vegetable oil
  • 1 stalk celery, chopped
  • Pork bone
  • Piece country ham, desired size of choice
  • 2 white onions, chopped
  • 2 pounds dried split peas
  • 1 gallon chicken stock
  • Salt and freshly ground white pepper
  • Croutons
Directions
  • Heat the oil in a large soup pot over medium heat. Add the celery, pork bone, ham and onions. Cook stirring for 5 to 10 minutes.

  • Add the peas, stock, and salt and pepper, to taste. Cook over low heat until thickened and the peas are broken down, stirring constantly so the mixture doesn't burn.

  • Strain into a large serving bowl, using a strainer with large holes, to force the pulp through the holes. Cook's Note: The ham can be chopped into small pieces and added to the soup before serving, if desired.

  • Ladle the soup into serving bowls and top each serving with croutons.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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