Yellow split pea soup recipe

Step by Step

Step 1

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.

Ingredient

Unsalted butter

2 tablespoons 2 tablespoons
Turmeric

2 teaspoon 0.33 fl. ozs
Celery

3 stalks 3 stalks
Potatoes

2 medium 2 medium
Dried yellow split peas

2 cups 2 cups
Hock (optional)

1 ham 1 ham
Chicken stock (or combination water and stock)

8 cups 8 cups

Yellow split pea soup recipe

Step by Step

Step 1

Ingredient

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