1.17.2017

CLASSIC SPLIT PEA SOUP WITH LEMON AND THYME


Continuing with the January soup theme, I am sharing the recipe for my family's favorite soup. Classic split pea soup, although not inventive or sexy, is super filling, economical and delicious. Naturally gluten and dairy free but it is perfect with a big chunk of crusty bread or homemade biscuits.



I remember the first time I had homemade split pea soup. It was so much better than the canned versions I had tried before and I know that once you make this easy split pea soup you will never buy canned again!

It's made with smoked ham hock, but equally delicious with leftover ham bone or bacon. You can even omit the meat and make an easy vegan meal.

Gather your ingredients

1 pound split peas (1 package or 2 1/2 cups), 1 large smoked ham hock (or 1/2 pound bacon), 1 teaspoon dried thyme (or 1 tablespoon fresh thyme), 8 cups water (or 4 cups chicken stock + 4 cups water), 2 carrots peeled and rough chopped, 2 onions minced, 2 ribs celery chopped medium, 2 tablespoons fresh lemon juice, salt and pepper

 

Rinse split peas and pick out any small stones


Place a large dutch oven over medium heat and add the peas, ham hock, thyme, water and 1 teaspoon salt.


This is a great time to enlist a little helper 
{caution: do not cook topless unless you are very brave}


Bring to a simmer, cover and cook for 1 hour. After an hour the peas will begin to break down.


Stir in the carrots, onions, and celery. Continue to simmer until the peas have completely softened and broken down, 25 to 35 minutes.


Remove the ham hock. Once cool, remove the meat from the bone and add meat to the soup. 

Stir in lemon juice, and season with salt and pepper to taste.

Serve with crusty bread or homemade biscuits.


Alternatively, you can skip the ham hock altogether and begin by cooking bacon in the dutch oven, remove bacon and reserve while leaving the rendered fat in the pan. Add peas, thyme, salt and water to bacon fat and continue as directed.

Or, for a vegan version, add 1 tablespoon of olive oil and a little cumin for smokiness.

What are your favorite winter soups?



Classic Split Pea Soup with Lemon and Thyme
by Tristin Rieken of ONEarmedMAMA.com based on recipe from America's Test Kitchen

Ingredients
  • 1 pound dried split peas (equal to 2 1/2 cups)
  • 1 large smoked ham hock (or 1/2 pound bacon)
  • 1 teaspoon dried thyme (or 1 tablespoon minced fresh thyme)
  • 8 cups water (or 4 cups chicken stock and 4 cups water)
  • 2 carrots, peeled and chopped medium
  • 2 onions, minced
  • 2 ribs celery, chopped medium
  • 2 tablespoons fresh lemon juice
  • salt and pepper
Instructions
  • Place large dutch oven or heavy bottomed pot over medium heat.
  • Rinse split peas and remove any stones.
  • Add peas, ham hock, thyme, 1 teaspoon salt and water to pot and bring to a simmer.
  • Cover and cook 1 hour.
  • Stir in carrots, onions, and celery. Continue to simmer until the peas have softened and broken down, 25 to 35 minutes.
  • Remove the ham hock and continue to simmer. 
  • Once ham is cool, remove any meat and discard bones, fat and skin. Add meat to soup and stir in lemon juice, salt and pepper.

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