Warm yourself up on a cold winter's night with a delicious bowl of homemade soup. With a smoky flavor and loads of vegetables, split pea soup made from scratch will hit the spot.
You will need
- 1 large onion
- 2 celery stalks
- 2 medium carrots
- 2 tbsp. butter
- 2 large smoked ham hocks
- 2 tsp. dried marjoram
- 1 1/2 c. green split peas
- 8 c. water
- Toasted croutons
- Dutch oven or large
- heavy pot
Step 1 Peel and chop vegetables Prepare the vegetables by peeling and chopping the onions, celery, and carrots into half-inch pieces.
Wait until you are ready to begin cooking your soup to wash, peel, and chop the vegetables.
Step 2 Melt butter and saute vegetables Melt the butter in a large, heavy pot or Dutch oven set over medium-high heat. Add the vegetables, and saute for eight minutes.
Step 3 Add ham and marjoram Add the ham hocks and marjoram to the pot, and continue cooking for an additional minute.
Step 4 Add peas and water; bring to a boil Add the green split peas. Then add water and bring the mixture to a boil.
Use less water if you want your soup to be thicker.
Step 5 Simmer 1 hour, 10 minutes Reduce the heat to medium-low and use a lid to partially cover the pot. Let the soup simmer for an hour and 10 minutes, stirring frequently.
Step 6 Puree soup in batches Set aside the ham hocks. Puree the remaining soup mixture in batches in a blender and return the soup to your pot.
Blend only two-thirds of the soup mixture and stir together the blended and unblended mixtures to get a thicker texture soup that’s not quite as smooth.
Step 7 Add ham, salt, and pepper Remove the ham from the bones, and chop it into small pieces. Add the ham to the pureed soup and season with salt and pepper to taste. Serve your soup with toasted croutons and a parsley garnish for a special touch.
In 1867, a German chef created Erbswurst, a dehydrated pea soup, and a company sold it as one of the first instant foods to be marketed to consumers in 1889.