Split Pea Soup With Pumpernickel Croutons
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
16 cups
Water4 large
Carrot1 large
Onion (chopped)5 tbsps
Olive Oil1 tsp
Table Salt1 tsp
Black Pepper1 tsp
Kosher Salt1 cup
Pea (frozen not thawed)Directions:
1
Simmer ham hocks in 16 cups water in a deep 6-quart pot, uncovered, until meat is tender, 1 1/2 to 2 hours
2
Transfer ham hocks to a cutting board and measure broth: If it measures more than 12 cups, continue boiling until reduced; if less, add enough water to total 12 cups
3
When hocks are cool enough to handle, discard skin and cut meat into 1/4-inch pieces (reserve bones)
4
Chop 2 carrots and cook along with onion and celery in 2 tablespoons oil in a 6- to 8-quart heavy pot over moderate heat, stirring, until softened, 6 to 8 minutes
5
Add split peas, table salt, pepper, ham hock broth, and reserved bones and simmer, uncovered, stirring occasionally, until peas are falling apart and soup is slightly thickened, about 1 1/2 hours
6
Put oven rack in middle position and preheat oven to 400°F
7
While soup simmers, toss bread with remaining 3 tablespoons oil and kosher salt in a large bowl, then spread in 1 layer in a large shallow baking pan and bake until crisp, about 10 minutes
8
Cool croutons in pan on a rack
9
Halve remaining 2 carrots lengthwise, then cut crosswise into 1/4-inch-thick slices
10
Remove bones from soup with a slotted spoon and discard
11
Add carrots and ham pieces to soup and simmer, uncovered, until carrots are tender, 10 to 15 minutes
12
Add frozen peas and simmer, uncovered, stirring, until just heated through, about 3 minutes
13
Season with salt
14
Serve soup with croutons
15
Simmer ham hocks in 16 cups water in a deep 6-quart pot, uncovered, until meat is tender, 1 1/2 to 2 hours
16
Transfer ham hocks to a cutting board and measure broth: If it measures more than 12 cups, continue boiling until reduced; if less, add enough water to total 12 cups
17
When hocks are cool enough to handle, discard skin and cut meat into 1/4-inch pieces (reserve bones)
18
Chop 2 carrots and cook along with onion and celery in 2 tablespoons oil in a 6- to 8-quart heavy pot over moderate heat, stirring, until softened, 6 to 8 minutes
19
Add split peas, table salt, pepper, ham hock broth, and reserved bones and simmer, uncovered, stirring occasionally, until peas are falling apart and soup is slightly thickened, about 1 1/2 hours
20
Put oven rack in middle position and preheat oven to 400°F
21
While soup simmers, toss bread with remaining 3 tablespoons oil and kosher salt in a large bowl, then spread in 1 layer in a large shallow baking pan and bake until crisp, about 10 minutes
22
Cool croutons in pan on a rack
23
Halve remaining 2 carrots lengthwise, then cut crosswise into 1/4-inch-thick slices
24
Remove bones from soup with a slotted spoon and discard
25
Add carrots and ham pieces to soup and simmer, uncovered, until carrots are tender, 10 to 15 minutes
26
Add frozen peas and simmer, uncovered, stirring, until just heated through, about 3 minutes
27
Season with salt
28
Serve soup with croutons