This is a classic soup that can be made a variety of ways. One of the main things you need to make it an authentic version, is to use smoked ham hocks. You can keep it vegetarian by omitting the hocks and changing the stock, but you'll have to tweak out the spices to enhance the flavor.
The two things that I do to this soup is use mint, as they compliment peas very well. I also finish it with fresh peas, which enhance flavor, texture, as well as presentation in my opinion.
Ingredients
Split Peas 1 ea
Bay Leaves 3 ea
Mint, fresh 1/2 bunch, plus some for garnish
Garlic 8 cloves
Onion, diced 1 ea
Chicken Stock 2 qt
Ham Hocks 2 ea
English Peas, fresh or frozen 2 cups
Crushed Red Pepper 1 T
Water As needed
Carrots, peeled and diced 4 medium
Salt and Pepper To taste
Oil 1 T
Garnish
Thinly cut fresh mint, chiffonode
Method of Procedure
Heat your soup pot and put in oil. Saute garlic, onions, and crushed red pepper in your soup pot until softened.
Add ham hocks, bay leaves, carrots and mint. Saute for another 15 minutes then add chicken stock. If more liquid is needed add water to cover.
Cook for about 2 hours until the peas are soft, then remove the ham hocks.
Once cooled peel the outer skin off the hocks, and pull the meat from the bones. Dice the meat into smaller pieces and reserve.
Puree the soup and run through a colander to sift out any large pieces that didn't get pureed. (If you want a finer pureed soup, puree longer in a blender, and run through a chinois).
Add the frozen peas and cook around 15 minutes longer until tender. Season to taste. (If using fresh peas instead of frozen, you will want to blanch them, then shock them to make them a brighter green)
Ladle the soup and garnish with a chiffonade of mint.
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