Split Pea Soup
My new favorite split pea soup. From Thomas Keller's Ad Hoc.
3 tbsp canola oil
2 c. thinly sliced carrots
2 c. coarsely chopped leeks
2 c. coarsely chopped onions
kosher salt
1 smoked ham hock (~1 lb)
3 quarts chicken stock
1 pound (~2 cups) split peas, rinsed
1-2 tbsp red wine vinegar
fresh ground black pepper
2 c. peas
1/2 c. creme fraiche
mint leaves
Heat the canola oil in an 8-10 quart stockpot over medium heat. Add the carrots, leeks, onions, and a generous pinch of slat. Reduce the heat to low, cover with parchment lid, and cook very slowly, stirring occasionally for 35-40 mins, until the vegetables are tender. Remove and discard the parchment lid.
Add the ham hock and chicken stock, bring to a simmer, and simmer for 45 minutes. Prepare an ice bath. Strain the stock, discard vegetables, and reserve the ham hock. Place the bowl of the stock over an ice bath. (NOTE: I didn't do this step)
Return the cold stock and ham hock to the pot, add the split peas, and bring to a simmer. Simmer for 1 hour or until peas are completely soft.
Remove the soup from the heat and remove and reserve the ham hock. Season the soup with 1 tbsp vinegar and salt to taste. Transfer some of the split peas and liquid to vita-mix and puree. Taste for seasoning and add additional vinegar, salt, pepper to taste. The soup can be refrigerated for up to 2 days.
Pull away and discard the skin and fat from the ham hock. Trim the meat and cut into a 1/2" dice.
To serve: reheat the fresh peas in a little water, if needed (or warm frozen). Drain and stir half the peas into the soup. Put the remaining peas, creme fraiche, ham hock meat, and mint leaves in separate serving bowls and serve the soup with the garnishes.
3 tbsp canola oil
2 c. thinly sliced carrots
2 c. coarsely chopped leeks
2 c. coarsely chopped onions
kosher salt
1 smoked ham hock (~1 lb)
3 quarts chicken stock
1 pound (~2 cups) split peas, rinsed
1-2 tbsp red wine vinegar
fresh ground black pepper
2 c. peas
1/2 c. creme fraiche
mint leaves
Heat the canola oil in an 8-10 quart stockpot over medium heat. Add the carrots, leeks, onions, and a generous pinch of slat. Reduce the heat to low, cover with parchment lid, and cook very slowly, stirring occasionally for 35-40 mins, until the vegetables are tender. Remove and discard the parchment lid.
Add the ham hock and chicken stock, bring to a simmer, and simmer for 45 minutes. Prepare an ice bath. Strain the stock, discard vegetables, and reserve the ham hock. Place the bowl of the stock over an ice bath. (NOTE: I didn't do this step)
Return the cold stock and ham hock to the pot, add the split peas, and bring to a simmer. Simmer for 1 hour or until peas are completely soft.
Remove the soup from the heat and remove and reserve the ham hock. Season the soup with 1 tbsp vinegar and salt to taste. Transfer some of the split peas and liquid to vita-mix and puree. Taste for seasoning and add additional vinegar, salt, pepper to taste. The soup can be refrigerated for up to 2 days.
Pull away and discard the skin and fat from the ham hock. Trim the meat and cut into a 1/2" dice.
To serve: reheat the fresh peas in a little water, if needed (or warm frozen). Drain and stir half the peas into the soup. Put the remaining peas, creme fraiche, ham hock meat, and mint leaves in separate serving bowls and serve the soup with the garnishes.
