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.
Classic Split Pea Soup with Lemon and Thyme
Filling, delicious and economical split pea soup is made with dried split peas, smoked ham hock, lemon and thyme.
- 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 whole carrots , peeled and chopped medium
- 2 large onions , minced
- 2 ribs celery , chopped medium
- 2 tablespoons fresh lemon juice
- salt and pepper
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.
based on recipe from America's Test Kitchen