Split Pea Soup A La Julia Child Recipes

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SPLIT PEA SOUP A LA JULIA CHILD



Split Pea Soup a La Julia Child image

This is the only split pea soup I've ever made more than once. The basic recipe comes from Julia's "The Way to Cook", and has a very clean, fresh flavor. It requires some work, but I like that I can freeze the ham stock and then make the soup at a later date without the murky taste of a lot of one pot pea soups.

Provided by TCookie

Time 5h40m

Yield 6 serving(s)

Number Of Ingredients 15

2 well-washed and scrubbed split ham hocks
3 quarts water
1 cup chopped carrot (coarse is fine)
1 cup chopped onion
1 stalk celery, chopped
3 bay leaves
1 teaspoon thyme
5 whole cloves or 5 allspice berries
3 tablespoons butter
2/3 cup diced celery
2/3 cup diced onion
1/2 cup diced carrot
3 tablespoons flour
2 quarts ham stock, heated
1 1/2 cups split peas or 1 1/2 cups yellow split peas

Steps:

  • For the stock, put the ham hocks in a kettle with water to cover by 2 inches.
  • Make an herb bouquet with washed cheesecloth, using the bay leaves, thyme and cloves or allspice.
  • Put this in the pot, along with the carrots, onions and celery.
  • Simmer 3 to 4 hours with the kettle cover slightly open.
  • Or, simmer in crockpot for 8 hours on low.
  • Skim occasionally.
  • Strain and degrease.
  • Easiest way to degrease is to make ahead and chill, remove fat when cold.
  • Freeze if you want.
  • To make the soup, set a saucepan over medium heat and melt the butter.
  • Saute the vegetables, stirring, for 5 minutes.
  • Blend in the flour and cook, stirring for 3 minutes.
  • Remove from the heat and cool briefly, blend in the hot ham stock and the split peas.
  • Bring to a simmer, stirring.
  • Cover and cook about 45 minutes until peas are tender.
  • Salt and pepper to taste after 1/2 hour of simmering.
  • When cooked, mash or puree the soup depending on the consistency you want.
  • Garnish with homemade croutons or sauteed ham bits if desired.

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