 |
Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons unsalted butter |
1 onion, sliced |
3 stalks celery, diced |
2 carrots, peeled and diced |
salt and white pepper |
1/2 teaspoon turmeric |
8 cups chicken stock (or combination water and stock) |
2 cups dried yellow split peas |
2 medium potatoes, peeled and diced |
1 ham hock (optional) |
dark bread croutons, for garnish |
brown mustard |
Directions:
1. Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.
|
|