grandmom elaine’s split pea soup
I was never overly fond of split pea soup, until I tasted my Mother-in-law Elaine’s soup. This is so tasty!
yield
8 serving(s)
method
Stove Top
Ingredients For grandmom elaine’s split pea soup
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2 csplit peas
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6 cwater
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4 cchicken broth
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1/3 cminced onion
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1 clovegarlic, minced (large clove)
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1/2 tspsalt
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1/4 tspparsley flakes
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1/2 tsppepper
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dashthyme, dried
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2 mdcarrots, diced (about 1 cup)
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1/2 stalkcelery, diced (about 1/4 cup)
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2 slicebacon, chopped
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1/2 cham, cubed to bite size
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2 Tbspbutter
How To Make grandmom elaine’s split pea soup
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1In a large soup pot, render the bacon & ham in the butter for 5-10 minutes. Add onion & fry until translucent. Add garlic & fry until fragrant. Deglaze with chicken broth & water.
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2Rinse & drain the split peas, then add to soup pot. Add parsley, pepper & thyme.
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3Bring to a boil, then reduce heat & simmer for 75 minutes, or until peas are soft.
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4When the split pea mixture has become a thick soup, use an immersion blender to purée the peas until smooth. (You may also use a standard blender or food processor for this step, puréeing in batches) Or, you can skip this step if you prefer the soup more chunky.
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5Add the carrots & celery and continue to simmer for 15-20 minutes, or until carrots are tender, stirring occasionally.
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6Remove from the heat, cover the soup & let it sit for 10-15 minutes before serving.
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