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Yellow Split Pea Soup
| c.1997, M.S. Milliken & S. Feniger, all rights reserved |
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2 tablespoons unsalted butter
1 onion, sliced
3 stalks celery, diced
2 carrots, peeled and diced
Salt and white pepper
1/2 teaspoon turmeric
8 cups chicken stock (or combination water and stock)
2 cups dried yellow split peas
2 medium potatoes, peeled and diced
1 ham hock (optional)
Dark bread croutons, for garnish
Brown mustard
Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.
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