Split Pea Soup A La Julia Child Recipes
SPLIT PEA SOUP
This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Provided by bluebayou
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
- Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
- Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g
SPLIT PEA SOUP A LA JULIA CHILD
This is the only split pea soup I've ever made more than once. The basic recipe comes from Julia's "The Way to Cook", and has a very clean, fresh flavor. It requires some work, but I like that I can freeze the ham stock and then make the soup at a later date without the murky taste of a lot of one pot pea soups.
Provided by TCookie
Time 5h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the stock, put the ham hocks in a kettle with water to cover by 2 inches.
- Make an herb bouquet with washed cheesecloth, using the bay leaves, thyme and cloves or allspice.
- Put this in the pot, along with the carrots, onions and celery.
- Simmer 3 to 4 hours with the kettle cover slightly open.
- Or, simmer in crockpot for 8 hours on low.
- Skim occasionally.
- Strain and degrease.
- Easiest way to degrease is to make ahead and chill, remove fat when cold.
- Freeze if you want.
- To make the soup, set a saucepan over medium heat and melt the butter.
- Saute the vegetables, stirring, for 5 minutes.
- Blend in the flour and cook, stirring for 3 minutes.
- Remove from the heat and cool briefly, blend in the hot ham stock and the split peas.
- Bring to a simmer, stirring.
- Cover and cook about 45 minutes until peas are tender.
- Salt and pepper to taste after 1/2 hour of simmering.
- When cooked, mash or puree the soup depending on the consistency you want.
- Garnish with homemade croutons or sauteed ham bits if desired.
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