Split Pea and Ham Soup by Chef Steven Musolf | Tasting Table
Prep Time:
Cook Time:
1 hour, 25 minutes
Servings:
10 servings
Ingredients
  • 1 tablespoon unsalted butter
  • 2 medium yellow onions, chopped
  • 2 carrots, peeled and chopped
  • 1 smoked ham hock
  • 8 cups green split peas
  • 20 cups (5 quarts) chicken stock
  • 1 bay leaf
  • 1 baguette, sliced and toasted
  • Bacon fat or unsalted butter
Directions
  1. In a large stockpot set over medium heat, melt the butter. Add the onions and carrots and cook until the vegetables are tender and the onions are translucent, about 7 minutes.
  2. Add the ham hock, split peas, chicken stock and bay leaf and bring to a simmer. Cook, stirring occasionally, until the split peas are tender, about 1 hour and 15 minutes. Season with salt and pepper.
  3. Brush the toasted baguette slices with the bacon fat.
  4. Ladle the soup into bowls and top each with a baguette slice. Serve hot.