Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Cream of Mushroom Soup

Recipe courtesy of Food Network Kitchen

Mushroom Soup with Bacon

Recipe courtesy of Anne Burrell

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Italian Meatball Soup

Recipe courtesy of Ree Drummond

Meatball-Tortellini Soup

Recipe courtesy of Food Network Kitchen

Hungarian Mushroom Soup

Recipe courtesy of Old Wives' Tales

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.