Yellow Split Pea Soup

Total Time:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoons unsalted butter
  • 1 onion, sliced
  • 3 stalks celery, diced
  • 2 carrots, peeled and diced
  • Salt and white pepper
  • 1/2 teaspoon turmeric
  • 8 cups chicken stock (or combination water and stock)
  • 2 cups dried yellow split peas
  • 2 medium potatoes, peeled and diced
  • 1 ham hock (optional)
  • Dark bread croutons, for garnish
  • Brown mustard
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.


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