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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Fresh Pea Soup

Recipe courtesy of Ina Garten

Yellow Split Pea Soup with Salt Pork

Recipe courtesy of Michele Urvater

Split Pea Soup

Recipe courtesy of Milton Polemides

Split Pea Soup

Ham and Split Pea Soup

Sunchoke and Split Pea Soup

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          Latest Stories