Split Pea Soup

Split Pea Soup
Photo by Scott Phillips


  • Kosher salt
  • 1 lb. (2-¼ cups) green or yellow split peas, picked over
  • 3 stalks celery, cut into ½-inch pieces
  • 1-½ lb. smoked ham hocks (1 or 2)
  • 2 medium yellow onions, cut into ½-inch pieces
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 Tbs. chopped fresh thyme or 1-½ tsp. dried thyme
  • + 7 more ingredients
    • 1 large dried bay leaf
    • 1 medium leek, white and light-green parts chopped
    • 3 medium carrots, cut into ½-inch pieces
    • Freshly ground black pepper
    • Pinch ground cloves
    • 1-½ Tbs. olive oil
    • Pinch cayenne, more to taste

Rinse the ham hocks and split peas. Combine them in a deep 7- to 8-quart stockpot with 15 cups water. Bring to a boil, skimming off any foam, and boil for 5 minutes. Lower the heat to a simmer, add the leek, thyme, and bay leaf, and simmer gently until the peas are falling apart, about 1-1/2 hou...

View full recipe at Fine Cooking


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