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Puree of Split Pea Soup




Source of Recipe


Adapted recipe from "The Culinary Institute of America Book of Soups" edited by Mary Donovan and Jennifer S. Armen trout (Lebhar-Friedman Books, 2001).


Recipe Introduction


Cook's notes: This recipe exemplifies rib-sticking purees. The ba con and ham hock add a traditional smoky flavor to this thick and heart-warming puree of vegetable and split peas. However, if you prefer a meatless version, omit the bacon and ham hock, substi tute vegetable broth for the chicken broth, and replace the bacon fat with vegetable oil.



List of Ingredients





Makes 8 servings

Sachet (bouquet garni), see recipe

4 strips bacon, minced
1 medium onion, diced (about 1 1/4 cups)
1 carrot, diced
1 celery stalk, diced (about 1/2 cup)
1 leek, white and light-green part, diced (about 1 1/4 cups)
6 cups chicken broth
2 yellow or white potatoes, peeled and diced (about 2 cups)
1/2 pound split green or yellow peas, or lentils
1 smoked ham hock
Salt, to taste
Freshly ground black pepper, to taste
1 cup croutons




Recipe



Assemble the sachet: Enclose 1 bay leaf, 1 whole clove, 1 garlic clove and 4 or 5 peppercorns in a large tea ball or tie in a cheese cloth pouch; set aside.

Prepare soup vegetables: Cook the bacon in a soup pot over medium-high heat until crisp and brown. Remove the bacon with a slotted spoon; drain on paper towels and set aside. Pour off all but 3 tablespoons of the bacon fat. Add the onion, carrot, celery and leek; stir to evenly coat with fat. Cover the pot and cook the vege tables over medium-low heat, stirring occasionally, until the onion is tender and translucent, 6 to 8 minutes.

Simmer the soup: Add the broth, potatoes, peas and ham hock. Bring to a simmer and cook over medium heat, 20 minutes, stir ring occasionally. Add the sachet and simmer until the split peas are soft, about 30 minutes. Skim away any scum that may have formed during simmering.

Cool the mixture: Remove the sachet and discard. Remove the ham hock and set aside to cool. When cool enough to handle, cut the ham off the bone, dice, and set aside.

Puree the soup: Strain the soup through a sieve, reserving the liq uid. Puree the solids and return them to the pot. Add enough of the reserved liquid to achieve a thick consistency. Blend well. Stir in the ham and bacon. Season with salt and pepper.

Presentation: Serve in heated bowls, garnished with croutons.

Approximate nutritional analysis per serving: calories, 142; fat, 4 grams; calories from fat, 23 percent; carbohydrates, 22 grams; protein, 8 grams; fiber, 2 grams; cholesterol, 6 milligrams; sodium, 198 milligrams.