Split Pea Soup with Rye Croutons
Kevin Smith
ingredients
- Soup:
- 2 tbs Butter
- 1 cup Onion, chopped
- 1 cup Celery, chopped
- 1 cup Carrots, chopped
- 3 cloves Garlic, chopped
- 1.5 lbs Smoked pork hocks
- 1 tsp Salt
- 1 tsp Pepper
- 1 bag (15 oz.) Dried, green split peas
- 10 cups Water
- Croutons:
- 2 pieces Rye bread, cubed
- Olive Oil
- Seasoning (garlic salt, garlic powder, old bay seasoning)
directions
- 1
Melt butter in heavy large pot. Add onion, celery, carrots and garlic. Sauté until vegetables begin to soften (about 8 minutes). Add pork and marjoram; stir 1 minute. Add peas, then water. Bring to boil. Reduce heat to medium-low. Simmer soup (uncovered) for 1.25 hours.
- 2
Transfer hocks to cutting board, let cool 10 minutes.
- 3
Preheat oven to 400 degrees. Cube Rye bread and add to a large mixing bowl. Drizzle bread with olive oil and coat with seasonings. Transfer to a baking sheet and bake for 7 minutes (or until browned).
- 4
Puree soup completely with hand blender.
- 5
Cut pork off bones, shred, return to soup. Season with salt and pepper. Top with croutons.
Source: Kevin Smith
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