Split Pea Soup with Sorrel
Yield
8 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter, unsalted
|
|
| 2 | medium |
onions
roughly diced |
|
| 1 | medium |
carrots
roughly diced |
|
| 2 | each |
celery stalks
roughly diced |
|
| 1 | teaspoon |
garlic
finely minced |
|
| 1 ½ | cups |
split peas
|
*
|
| 6 | cups |
chicken broth
or water, or low-sodium chicken broth |
|
| 1 | small |
ham hock
or 6 ounces cooked ham or bacon |
*
|
| 1 | each |
lemon
cut in half |
|
| 3 | bunch |
sorrel
fresh |
* |
| 1 | cup |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter, unsalted
|
|
| 2 | medium |
onions
roughly diced |
|
| 1 | medium |
carrots
roughly diced |
|
| 2 | each |
celery stalks
roughly diced |
|
| 5 | ml |
garlic
finely minced |
|
| 355 | ml |
split peas
|
*
|
| 1.4 | l |
chicken broth
or water, or low-sodium chicken broth |
|
| 1 | small |
ham hock
or 6 ounces cooked ham or bacon |
*
|
| 1 | each |
lemon
cut in half |
|
| 3 | bunch |
sorrel
fresh |
* |
| 237 | ml |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
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.
