Split Pea Soup A La Julia Child

Total Time: 5 hrs 40 mins Preparation Time: 40 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 1 for the stock, put the ham hocks in a kettle with water to cover by 2 inches.
• 2 make an herb bouquet with washed cheesecloth, using the bay leaves, thyme and cloves or allspice.
• 3 put this in the pot, along with the carrots, onions and celery.
• 4 simmer 3 to 4 hours with the kettle cover slightly open.
• 5 or, simmer in crockpot for 8 hours on low.
• 6 skim occasionally.
• 7 strain and degrease.
• 8 easiest way to degrease is to make ahead and chill, remove fat when cold.
• 9 freeze if you want.
• 10 to make the soup, set a saucepan over medium heat and melt the butter.
• 11 saute the vegetables, stirring, for 5 minutes.
• 12 blend in the flour and cook, stirring for 3 minutes.
• 13 remove from the heat and cool briefly, blend in the hot ham stock and the split peas.
• 14 bring to a simmer, stirring.
• 15 cover and cook about 45 minutes until peas are tender.
• 16 salt and pepper to taste after 1/2 hour of simmering.
• 17 when cooked, mash or puree the soup depending on the consistency you want.
• 18 garnish with homemade croutons or sauteed ham bits if desired.