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Yellow Split Pea Soup

Source of Recipe


Gourmet, October 2001






List of Ingredients



• 1 lb. yellow split peas, picked over
  
• 2 quarts water
  
• 1/2 lb. meaty salt pork (rinsed if crusted with salt), cut into 1/2-inch cubes, or a meaty ham bone or ham hock
  
• 2 lbs. onions (5 medium), finely chopped
  
• 1 medium leek (white and pale green parts only), chopped and rinsed
  
• 2 Tbsp unsalted butter
  
• 1 tsp chopped fresh chives
  
• 1/2 tsp dried savory, crumbled
  
• 2 tsp salt
  
• 1/2 tsp black pepper
  






Instructions



1. Rinse peas and combine in a 6- to 8-quart heavy pot with water, salt pork and half of the onions. Bring to a boil, skimming froth. Reduce heat and simmer, partially covered, until peas are tender but not falling apart, 1 to 1-1/2 hours.
   
   
2. Cook leek and remaining onions in butter in a large heavy skillet over moderate heat, stirring, until softened (about 10 minutes).
   
   
3. Add onion mixture to soup along with chives, savory, salt and pepper and continue to simmer, partially covered, until peas are falling apart and soup is thickened, 1 to 1-1/2 hours. Remove ham bone or ham hock, then shred meat and return to soup.
   
   Makes 8 servings.