Fresh "Split Pea" Soup
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Fresh "Split Pea" Soup
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Using fresh peas for split pea soup makes a soup that's more colorful, yet just as flavorful as the classic.
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Ingredients
- 1 tablespoon butter cultured, unsalted
- 80 grams celery (~1 rib)
- 250 grams onion (~2 small onions)
- 1 pound pea (fresh or frozen)
- 3 cups ham stock
- 1 teaspoon salt (to taste)
- black pepper to taste, ground
- ham (finely diced for garnish)
Instructions
- Add the butter, celery and onion into a pot and saute until the onions are soft and just starting to brown, but do not caramelize them completely. While fully caramelizing will produce more flavor it will make your soup brown.
- Add the peas and ham stock. Simmer until the peas are tender. 15-20 minutes.
- Pour the soup into a blender and carefully blend. You can adjust the texture of the soup by the length of time you blend it (longer = more creamy, shorter = more chunky).
- Adjust the salt to taste. My ham stock was very low sodium so I added about 1 teaspoon of salt.
- Pour the soup into bowls and garnish with diced ham. The smaller you dice the ham, the better it will float on top of the soup.
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