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Yellow split pea soup
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| Yield: Makes 8 servings Soupe aux Pois Active time: 30 min Start to finish: 4 1/2 hr Ingredients | |
| 1 lb | yellow split peas, picked over |
| 2 qt | 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 lb | onions, (5 medium), finely chopped |
| 1 medium | leek, (white and pale green parts only), chopped and rinsed |
| 2 tablespoons | unsalted butter |
| 1 teaspoon | chopped fresh chives |
| 1/2 teaspoon | dried savory, crumbled |
| 2 teaspoons | salt |
| 1/2 teaspoon | black pepper |
Preparation
Rinse peas and combine in a 6- to 8-quart heavy pot with water, salt pork, and half of onions. Bring to a boil, skimming froth, then reduce heat and simmer, partially covered, until peas are tender but not falling apart, 1 to 1 1/2 hours.
Cook leek and remaining onions in butter in a large heavy skillet over moderate heat, stirring, until softened, about 10 minutes. Add 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, if using, then shred meat and return meat to soup.
Gourmet, October 2001
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