Basic Split Pea Soup
6 portions
60mThe most very basic split pea soup. Still much better than the can.
What you will need
1 Yellow Onion
2 Tbsp Olive Oil
8 oz. diced Ham
1 lb Split Peas
2 Tbsp Chicken Bouillon
4 cups Water
(Nutritional facts 73 calories, 3.7 g fat, 6.51 g carbohydrates, 3.7 g protein, 5 mg cholesterol, 560 mg sodium)How to cook
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Remove the stem tip and slice in half through the stem to root axis. Slice finely from the top, perpendicular to the sliced stem face without cutting through the root end. Then slice into the stem face several times with the blade parallel to the board to complete a hatch pattern. Slice again from the top perpendicular to the previous slice to dice finely.
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Warm the olive oil over medium heat in a soup pot.
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Add the diced onion.
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Add a little salt.
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Add some black pepper.
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Cook, stirring frequently, until the onion is tender and translucent.
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Add the chicken bouillon and stir to dissolve it into the base.
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Add the diced ham and cook briefly.
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Rinse and sort your split peas and add them to the pot.
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Stir in the water.
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Bring the water up to a simmer and hold it there for 45 minutes, stirring frequently. The split peas should be tender. Add a little water if the pot gets too dry.
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Blend to a chunky puree. An immersion blender is particularly convenient for this task.
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Season as needed with salt and pepper.
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