Sometimes soup-eating can be terribly monotonous. Everyone’s eaten those soups where it’s like spoonful after spoonful of salty chicken water with a few noodles thrown in. My myriad of boring soup eating experiences inspired me to create this split pea soup recipe for you. I’m not even sure if soup is the right word for it, it’s more like a cross between a chili and a stew, due to it’s chunky texture and low amount of liquid. If you’re reading this and thinking, “Ew, I hate split pea!”, please give this recipe a shot. It’s like soup on steroids! The best time to make this is after you’ve made a spiral ham and you have a left over ham hock. However, one of those ham steaks from the grocery store will work as well.
This soup is not only delicious, it is also naturally gluten and dairy free as well. This means that you won’t have to go out of your way to make it allergen-free. Red potatoes thicken it up without having to use flour or milk. And the best part is, you won’t miss either of those ingredients.
However, if you happen to be lucky enough to not suffer from any food allergies, I strongly suggest that you top off the soup with a slice of toasted sour dough and a dollop of goat cheese. The tanginess of the sour dough and goat cheese breaks up the savory richness of the soup. It is far better than sour cream.
1 16 oz Bag of Dried Split Peas
1 Yellow Onion, Diced
3 Carrots, Diced
3 Stalks of Celery, Diced
2 T Vegetable Oil
2 Cloves of Garlic, Minced
3 Sprigs of Fresh Thyme
1/2 lb Small Red Boiling Potatoes, Cubed
6 c Gluten-Free Chicken Stock
1 Ham Hock
1 c Spiral Ham, Cubed
Salt and Pepper, To Taste
1. In a large pot, saute onion, celery, and carrots in vegetable oil until nearly translucent, about 6 minutes. Then add minced garlic and saute for a minute. Add boiling potatoes, peas, and the ham hock.
2. Add all of the chicken stock and bring to a boil. Boil for 20 minutes, covered. After 20 minutes, remove the lid and simmer for 40 more minutes, or until the peas and potatoes are softened.
3. Remove 2 cups of the vegetable mixture and place in a non-glass bowl (!VERY IMPORTANT!), then add the cubed ham to the pot. Try to drain off as much of the liquid as you can from the vegetables. Place the vegetable mixture in the freezer to cool down (!VERY IMPORTANT!). Once the mixture has cooled, puree in a blender. Please don’t put the boiling hot soup in a glass blender because it will cause the glass to crack!!
4. Return the pureed mixture to the pot and stir to incorporate it in the soup. Serve immediately and top with toasted sour dough bread and goat cheese (optional).