Split Pea Soup | David Lebovitz:
Split Pea Soup
Six servings
I actually bought a ham hock to use in this soup, but didn’t use it because serendipity (and practicality) made me switch to smoked bacon.
I wasn’t sure if what are called ham hocks in America (and elsewhere) are similar to what are called jarret avant demi-sel in France, and things that are “smoked” – at least in the states – are much more heavily smoked than things in France.
But if you’re the type that likes ham hocks, omit the bacon and cook one with the soup ingredients, shredded the meat and adding it to the soup, when done.
2 tablespoons olive oil
1 cup (100 g) diced bacon
1 onion, peeled and diced
1 large carrot, peeled and diced
2 cloves garlic, peeled and minced
1 tablespoon minced fresh thyme, or 2 teaspoon dried thyme
1 tablespoon salt
freshly ground black pepper
1 bay leaf
2 potatoes (1-pound, 450g), peeled and cubed
1 1/2 cups (300g) dried split peas
7 cups (1,75l) water, or more, if necessary
1. In a large soup pot, heat the olive oil. Add the bacon, onion and carrots, and cook, stirring frequently, until the onions are completely wilted. Add the garlic, thyme, salt, some very generous grinds of black pepper, a bay leaf, the cubed potatoes, and the split peas.
2. Pour in the water and bring to a boil, then reduce the heat to a very low boil. Put a lid on the pot, but leave it askew with room for steam to escape, and cook the soup, stirring every once in a while, until the split peas and potatoes are very soft, about 45 minutes.
3. Remove from heat. Pluck out the bay leaf. Puree the soup to whatever consistency you like with a stick blender. (Or you can use a traditional blender, letting the soup cool to room temperature before blending it. Never fill a blender more than half-full with hot liquid, which can be dangerous.) Add additional water to get to the soup to the consistency that you like, and season with additional salt, if desired.
The soup can be served as is, or you can scatter sliced scallions or chives, crumbled bacon, and perhaps some smoked salt, pepper or a bit of hot sauce, on top.
'via Blog this'
Split Pea Soup
Six servings
I actually bought a ham hock to use in this soup, but didn’t use it because serendipity (and practicality) made me switch to smoked bacon.
I wasn’t sure if what are called ham hocks in America (and elsewhere) are similar to what are called jarret avant demi-sel in France, and things that are “smoked” – at least in the states – are much more heavily smoked than things in France.
But if you’re the type that likes ham hocks, omit the bacon and cook one with the soup ingredients, shredded the meat and adding it to the soup, when done.
2 tablespoons olive oil
1 cup (100 g) diced bacon
1 onion, peeled and diced
1 large carrot, peeled and diced
2 cloves garlic, peeled and minced
1 tablespoon minced fresh thyme, or 2 teaspoon dried thyme
1 tablespoon salt
freshly ground black pepper
1 bay leaf
2 potatoes (1-pound, 450g), peeled and cubed
1 1/2 cups (300g) dried split peas
7 cups (1,75l) water, or more, if necessary
1. In a large soup pot, heat the olive oil. Add the bacon, onion and carrots, and cook, stirring frequently, until the onions are completely wilted. Add the garlic, thyme, salt, some very generous grinds of black pepper, a bay leaf, the cubed potatoes, and the split peas.
2. Pour in the water and bring to a boil, then reduce the heat to a very low boil. Put a lid on the pot, but leave it askew with room for steam to escape, and cook the soup, stirring every once in a while, until the split peas and potatoes are very soft, about 45 minutes.
3. Remove from heat. Pluck out the bay leaf. Puree the soup to whatever consistency you like with a stick blender. (Or you can use a traditional blender, letting the soup cool to room temperature before blending it. Never fill a blender more than half-full with hot liquid, which can be dangerous.) Add additional water to get to the soup to the consistency that you like, and season with additional salt, if desired.
The soup can be served as is, or you can scatter sliced scallions or chives, crumbled bacon, and perhaps some smoked salt, pepper or a bit of hot sauce, on top.
'via Blog this'
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