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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By Eleo
on April 20, 2011
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Agreed, great simple recipe. Another Canadian here.
For a leaner version without the meat, potatoes or butter, here's how I altered the ingredients and it turned out incredibly thick, smooth and rich with flavor.
sauteed in 1/8 cup safflower oil instead of butter
6 stalks of celery instead of 4
added 1/4 cup chopped portobello mushroom
added 3 Tbsp chopped fresh ginger
additional 1/2 tsp turmeric
1 tsp kosher salt
1/2 tsp white pepper
Use an immersible Braun style blender placed deep into the liquid and on a diagonal angle just below the liquid surface, blend slowly and carefully. The liquid should be drawn into the blades of the blender in a swirling motion. Don't use an up and down motion or you will have hot soup all over you and the kitchen. Enjoy
By csher90210
Annapolis, MD
on December 12, 2010
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The only thing I can think of against this dish is the color, I found the yellow slightly off-putting. I guess green split pea soup isn't the best color, either. It was amazingly easy to make with relatively few ingredients, has a nice rich and hearty texture yet is surprisingly light and was inexpensive to make. I used a smoked ham hock and added about 8 oz finely diced ham steak (after puree for texture. I was able to make the dish for around $15, including the bread and ham steak.
By zaplinger
Elgin, IL
on June 05, 2010
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What an excellent recipe, as always with Milliken & Feniger! I followed the recipe exactly except for adding 2 garlic cloves and one teaspoon of curry powder. This recipe was so easy to make, especially since I have an immersion blender and didn't have to go the blender or food processor route in small batches. I served it with the croutons and brown mustard. Gave a pint to my mother and to my sister, and they agreed that it was excellent. Thanks so much for this recipe! We are so lucky to have the Food Network and all the recipes from superb professional chefs. We're really getting spoiled, aren't we?
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