Split Pea Soup with Sorrel
Submitted by ingridmy
Refined split pea soup with fresh sorrel, ham hock, lemon, and cream, puréed silky smooth and strained. Serve it piping hot in winter or well chilled as an elegant summer starter.
YIELD
8 servingsPREP
15 minCOOK
45 minREADY
60 minThis isn’t diner-style split pea soup. This is the dressed-up version you’d find at a French bistro, puréed until velvet-smooth and finished with heavy cream and fresh sorrel for a bright, lemony tang.
A ham hock simmers with the peas for smoky depth, while a whole lemon cut in half adds subtle citrus that keeps the richness from feeling heavy. Both get pulled out before blending, leaving their flavors behind.
Three bunches of fresh sorrel stirred in at the end is the real twist. That tart, almost spinach-like green cuts through the cream and pork with a sharpness that wakes up every spoonful. Strain it through a fine sieve for a texture so smooth it could pass for a bisque.
Chef Tips
- Sweat the vegetables without browning them. You want their sweetness, not caramelized color, in this delicate soup.
- If you can’t find fresh sorrel, substitute baby spinach with an extra squeeze of lemon juice. It won’t be exact, but it gets you close.
- For the chilled version, thin with an extra cup of stock after refrigerating. Cold soup always thickens as it sets.
- A drizzle of good olive oil and a few snipped chives make a simple but elegant garnish for either the hot or cold version.
Ingredients
Directions
In a stock pot, over low heat, melt the butter and add the onion, carrot, celery and garlic.
Let the vegetables cook, stirring, until limp, about 15 minutes, being careful not to brown.
Add the split peas, stock, ham hock and lemon and bring to a boil.
Reduce the heat to low and simmer for 30 minutes, or until the peas are completely soft.
Remove the ham hock and the lemon.
Add the sorrel and cream.
Transfer to a food processor or blender and purée until smooth.
Strain through a fine sieve.
Taste for salt and pepper and adjust as desired.
Serve this soup piping hot or well chilled.
Note: If the soup is chilled, thin it with an additional cup of stock, low-sodium broth or water.
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