Hearty Split Pea Soup with Lemon & Olive Oil Croutons
Need a dairy free main course? Hearty Split Pea Soup with Lemon & Olive Oil Croutons could be a great recipe to try. This recipe serves 6 and costs 96 cents per serving. One portion of this dish contains roughly 22g of protein, 28g of fat, and a total of 436 calories. If you have peas, lemon zest, potato, and a few other ingredients on hand, you can make it. 73 people have tried and liked this recipe. It is brought to you by Alaska from Scratch. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an excellent spoonacular score of 83%. Users who liked this recipe also liked Split Pea Soup with Bacon & Parmesan Croutons, Hearty Vegetable Split Pea Soup, and Hearty Vegetable Split Pea Soup.
Servings: 6
Ingredients:
2 bay leaves
1/2 teaspoon black pepper
2 carrots, peeled and diced
2 celery stalks, greens removed and chopped
2 cups cubed French bread
2 cloves garlic, minced
1 pound ham hock*
1 teaspoon freshly squeezed lemon juice
2 teaspoons fresh lemon zest
olive oil
1 onion, finely chopped
2 cups dry split peas
pepper
1 1/2 cups potato, peeled and chopped (I used an Alaska potato, similar to Yukon Gold)
1 teaspoon salt
sea salt
1/2 teaspoon dry thyme
8-10 cups** of water
Equipment:
pot
cutting board
immersion blender
oven
baking sheet
frying pan
Cooking instruction summary:
To a large pot, add the onions, carrots, celery, garlic, peas, bay leaves, thyme, salt, pepper, and ham hock. Cover with water, turn heat to medium-high, and bring to a simmer. When the soup comes to a simmer, a bubbly film will rise to the top of the pot. Skim this off and discard (if you get some vegetables and herbs when you skim, simply rinse them and return them to the pot). Then, cover the soup leaving the lid just slightly open, and reduce the heat to medium-low. Simmer, stirring often so the soup doesn't stick as it thickens, 1 hour. Remove the ham hock to a cutting board to cool. Add the potatoes to the soup and stir. Cover and cook another 30 minutes or until the potatoes are soft and the peas are no longer firm (they turn to mush and become the thick base of the soup). During this time, remove the meat from the hock and chop it up finely, discarding any fat. Stir the ham into the soup. Turn off the heat, remove the bay leaves, and stir in the fresh lemon juice. Taste for seasoning and adjust salt and pepper as needed. Serve hot with chives, if using, and croutons. *If you prefer a smoother soup, you can blend all or some of it with an immersion blender until the desired texture is achieved. I prefer mine hearty and chunky, so I did not blend it. Preheat oven to 200. Place the cubed French bread on a baking sheet in a single layer. Bake the bread for 15-20 minutes or until it is dry to the touch on the exterior. Heat a large frying pan over medium heat. Drizzle the bread generously with olive oil and toss to coat. Cook in the frying pan in batches, turning often, until croutons are golden and toasted, adding more olive oil if needed to get them crispy and browned. Season with sea salt and black pepper and top with fresh lemon zest. Serve warm over soup.
Step by step:
1. To a large pot, add the onions, carrots, celery, garlic, peas, bay leaves, thyme, salt, pepper, and ham hock. Cover with water, turn heat to medium-high, and bring to a simmer. When the soup comes to a simmer, a bubbly film will rise to the top of the pot. Skim this off and discard (if you get some vegetables and herbs when you skim, simply rinse them and return them to the pot). Then, cover the soup leaving the lid just slightly open, and reduce the heat to medium-low. Simmer, stirring often so the soup doesn't stick as it thickens, 1 hour.
2. Remove the ham hock to a cutting board to cool.
3. Add the potatoes to the soup and stir. Cover and cook another 30 minutes or until the potatoes are soft and the peas are no longer firm (they turn to mush and become the thick base of the soup). During this time, remove the meat from the hock and chop it up finely, discarding any fat. Stir the ham into the soup. Turn off the heat, remove the bay leaves, and stir in the fresh lemon juice. Taste for seasoning and adjust salt and pepper as needed.
4. Serve hot with chives, if using, and croutons. *If you prefer a smoother soup, you can blend all or some of it with an immersion blender until the desired texture is achieved. I prefer mine hearty and chunky, so I did not blend it. Preheat oven to 20
5. Place the cubed French bread on a baking sheet in a single layer.
6. Bake the bread for 15-20 minutes or until it is dry to the touch on the exterior.
7. Heat a large frying pan over medium heat.
8. Drizzle the bread generously with olive oil and toss to coat. Cook in the frying pan in batches, turning often, until croutons are golden and toasted, adding more olive oil if needed to get them crispy and browned. Season with sea salt and black pepper and top with fresh lemon zest.
9. Serve warm over soup.
Nutrition Information:
covered percent of daily need
