Recipe courtesy of Milton Polemides
Split Pea Soup
- Level: Easy
- Yield: 8 servings
- Total: 2 hr
- Prep: 10 min
- Cook: 1 hr 50 min
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.