This Traditional Split Pea Soup is a heartwarming classic that's perfect for chilly days. With its rich flavors and comforting aroma, it's a dish that brings a sense of nostalgia and satisfaction in every spoonful.
Split peas are the star of this dish, providing a creamy texture and a slightly sweet flavor once cooked. You can choose between green or yellow, but green is more traditional for this soup. Water or chicken broth acts as the base and helps to develop the soup's flavor. If you're looking for a richer taste, go for chicken broth. The ham hock or diced smoked ham adds a smoky depth and a bit of meatiness to the soup. Onion, celery, and carrots are classic soup vegetables that build the flavor profile. Garlic adds a subtle kick, while the bay leaf and thyme bring an aromatic depth. Finally, salt and pepper balance the flavors and bring everything together.
This soup pairs wonderfully with a slice of warm, crusty sourdough or a simple baguette. For a heartier meal, serve it with a side salad of mixed greens, dressed lightly in olive oil and lemon juice. If you're feeling indulgent, top the soup with a sprinkle of grated Parmesan or a dollop of sour cream for extra richness.
Start by rinsing the split peas under cold water. This step is crucial to remove any dust or debris. You'll know they're ready when the water runs clear. Next, grab a large pot and combine the rinsed peas with water or chicken broth and your choice of ham hock or diced smoked ham. Bring this mixture to a boil over medium-high heat. As it heats up, you'll notice some foam rising to the surface — just skim this off with a spoon to keep your soup clear.
Once you've got the foam handled, add in the chopped onion, celery, carrots, minced garlic, bay leaf, and thyme. Give everything a good stir to make sure the ingredients are well mixed. Now, reduce the heat to low, cover the pot, and let it simmer. You'll want to stir occasionally, and after about 90 minutes, check if the peas are tender and the soup has thickened nicely.
When the soup has reached your desired thickness, remove the bay leaf and, if you used a ham hock, take it out as well. You can shred any meat from the hock and add it back to the soup for extra flavor. Finally, season with salt and pepper to taste. Serve your soup hot, ideally with a side of crusty bread for dipping.
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