Ingredients for Yellow Split Pea Soup
- 1 cup yellow split peas
- 4 cups chicken broth
- 8 cups water
- 1 large ham bone
- 1 medium yellow onion
- 1 leek, thinly sliced
- 2 tablespoons butter
- 2 tablespoons chopped fresh chives
- 1 teaspoon salt and 1/2 teaspoon black pepper
- a dollop of heavy cream
- 1/2 pound salt pork (optional)
- 2 medium potatoes, peeled and diced (optional)
- 1/2 teaspoon dried savory (optional)
- a dollop of crème fraîche (optional)
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How to Make Yellow Split Pea Soup
- Rinse 1 cup yellow split peas under cold water until water runs clear.
- Remove any discolored peas.
- In a large pot or Dutch oven, combine 8 cups water, 4 cups chicken broth, 1 large ham bone (or 1/2 pound salt pork, rinsed), and 1/2 of a medium yellow onion, roughly chopped.
- Bring to a boil, then reduce heat to low, partially cover, and simmer for 1 hour, or until peas are tender but not falling apart.
- While the peas simmer, melt 2 tablespoons butter in a large skillet over medium heat. Add 1 leek, thinly sliced, and remaining 1/2 medium yellow onion, chopped. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add the softened leeks and onions, 2 tablespoons chopped fresh chives, 1 teaspoon salt, and 1/2 teaspoon black pepper to the soup.
- (Optional) Add 2 medium potatoes, peeled and diced into 1/2-inch cubes.
- (Optional) Stir in 1/2 teaspoon dried savory.
- Continue to simmer, uncovered, for another 1-2 hours, or until peas are very tender and the soup has thickened. Stir occasionally to prevent sticking.
- Remove the ham bone from the soup. Shred any remaining meat from the bone and return it to the pot.
- Ladle the hot soup into bowls. Drizzle with a dollop of heavy cream or crème fraîche, if desired.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
44g
Fat
20g
Carbs
18g
