split pea soup

prep time:: 20 min
total time:: 1 hr

Makes 8-10 servings

Alex Irvine

Gramma Irvine’s

ingredients

2 Tbs butter
2 small leeks, split lengthwise, rinsed and chopped
2 medium carrots, peeled and chopped
1/2 cup minced fresh fennel bulb
2 large cloves garlic, minced
2 quarts chicken broth
1 lb green split peas
2 ham hocks
bouquet garni (tie 3 bay leaves, 1/2 tsp dried thyme, & marjoram, 4 parsley sprigs, and 10 pepper corns in double thickness of cheesecloth)
1 10 oz package of frozen peas
optional - chopped ham steak, sour cream, single malt scotch, croutons

directions

1
1. Heat butter in a large soup pot over medium heat. Add leeks, carrots, onions, fennel, and garlic. Cook, stirring frequently, until vegetables are limp, about 10 minutes. Stir in broth, split peas, ham hocks, and bouquet garni. Simmer uncovered over low heat, stirring occasionally until peas are very tender, about 2-3 hours.
2
2. Remove and discard ham hocks and bouquet garni. Add frozen peas to soup. Stir until thawed. Puree soup in batches and then return soup to pot. If you have a hand blender, you can blend the soup in the pot.
3
3. Reheat soup. Add more broth if you want a thinner consistency. Add chopped ham steak if desired.
4
Ladle soup into bowls. If desired, top with croutons, dollop of sour cream and splash of single malt scotch. Great served with grilled cheese sandwiches.

notes

This has a meritage of input... Gramma Irvine, Janis and Mary have all added ideas and made the best pea soup ever. The hand held mixer is one of the latest additions, and makes it souper thick... heh heh.

Source: Gramma Irvine