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Split Pea Soup
Thick, smoky, and deeply satisfying
retest scheduled Adapted from America's Test Kitchen — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Melt butter. Cook onions, celery, carrots until softened, .
- Add garlic, cook 30 seconds.
- Add peas, water, ham hock, bay leaves, thyme. Bring to boil.
- Reduce heat, simmer partially covered until thick, about 1 hour.
- Remove ham hock, shred meat, return to soup. Discard bone.
- Remove bay leaves. Season with salt and pepper.
Notes
- No need to soak split peas.
- Soup thickens significantly as it cools - thin when reheating.
Adapted from America's Test Kitchen