Double Pea Soup
-1 Tbsp. olive oil
-1.5 c. diced onion
-1 c. each diced celery and carrot
-1 Tbsp. finely chopped garlic
-1 Tbsp. chopped fresh thyme leaves
-1 bay leaf
-1 (1 lb)bag dried split green peas, sorted & rinsed
-7 c. low sodium chicken broth
-2 smoked ham hocks (1.5 lbs. total)
-1/4 c. dry sherry (optional)
-1/2 tsp. each salt and ground black pepper
-1/5 c. frozen green peas
-2 Tbsp. chopped mint, plus sprigs for garnish
-Seasoned croutons and sour cream (optional)
1. Heat oil in a 5 or 6 quart Dutch oven over medium heat; add onion, celery, carrot, garlic, thyme, and bay leaf. Cook, 2 minutes, stirring. Reduce heat to low, cover pot, and cook 10 minutes. Stir in split peas and cook 1 minute.
2. Add broth and ham hocks; bring to a boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. Discard bay leaf. Stir in sherry, if using, and salt and pepper. Remove from heat. Remove ham hocks; cover soup.
3. When hocks are cool enough to handle, remove skin, then cut lean meat from bones and finely shred (you will have about 1/2 c. ham). Stir ham and frozen peas into soup; heat over low heat until peas are hot; add mint. Ladle into bowls. Top each serving with croutons and a dollop of sour cream (if using), and a mint sprig.
I have bad memories of split pea soup as a child. I hated it. I don’t know why, but all I can remember is sitting at the table waiting for it to dissappear. Was it the color? Or the combination of ham smell but pea look?
I wanted to see if I could make new memories with this delicious-sounding recipe (from Family Circle I believe…might be Real Simple?). One problem: the only store I was able to go to had no mint, no ham hocks. I really should have substituted ham or something for the hocks but wasn’t thinking clearly when doing my shopping (J was getting cranky and his little sister was-gasp-not totally excited about being dragged along to our long-ass shopping trip; leaving me to be the one trying not to rip out my hair).
Surprise-the pea soup is still that horrible horrible color! No ham smell though-although I think I really missed out on taste intended of this recipe, as it turned out “pretty good”-not great. I was pretty amazed -J didn’t complain about a lack of meat in the recipe. Perhaps the combo of the 2 peas gave it enough thickness and depth to help him forget.
I’m debating on saving this recipe and trying it again when I’m able to get ham hocks…the color still bothers the hell out of me.