Smokey and Spiced Dutch Split Pea Soup

A really yummy and different version of split pea soup from The Splendid Table's How To Eat Supper.

Excerpt:
"What chicken soup is to us, pea soup is to the Dutch-an everlasting standby and cure-all. But as this recipe proves, it was far sexier in the 1600's. Spices are the tipping point of the dish. Holland reigned as one of Europe's prime spice traders in the seventeenth century, and this recipe was no doubt a family show-off piece, proving they could afford its ginger, allspice, and cloves."

1 large leek
4 tablespoons butter
1 large carrot, fine chopped
3 medium onions, chopped into 1/4 -inch dice
meat cut from 2 large smoked ham hocks (2 to 2 1/2 pounds)
salt and fresh-ground pepper
3 medium red-skin potatoes, peeled and cut into 1/4-inch dice
1 1/2 cups dried split peas (yellow ones are preferred in Holland)
3 whole cloves
1 teaspoon ground allspice
1 teaspoon ground ginger
3/4 teaspoon dried thyme
1 large garlic clove, minced
Two (14 ounce) cans vegetable or chicken broth
3 to 4 cups water

Finish
2 tablespoons butter
1/4 teaspoon ground allspice

1. Prepare the leek by cutting away the green top and the root. You'll use only the white portion. Slice the white stalk down its length and rinse it under cold running water to wash away any sand. Pat the leek dry with paper towels and slice thin.

2. In a 6-quart pot, melt the 4 tablespoons butter over medium-high heat. Stir in leeks, carrots, onions, meat, and salt and pepper to taste. Saute until the onions begin to brown. Then stir in the potatoes, split peas, cloves, 1 teaspoon allspice, the ginger, thyme, garlic, broth, and water. There should be enough liquid to cover the peas and vegetables by an inch. Add more water if necessary.

3. Simmer the soup, partially covered, for 30 minutes, or until the split peas are almost dissolved and the potatoes are tender. Taste the soup for seasoning, and just before serving it, swirl in the 2 tablespoons butter. Finish the soup by stirring in the last 1/4 teaspoon allspice.

Serves 3 to 4

About our Blog

Because we seem to have found a few followers over the last several weeks (!), I thought it would be a good idea to explain our project, the blog. Our Soup Bowl began as a way for Trish (my future Mother-in-Law) and I to compile our favorite soup recipes. We both love to make soup, eat soup and talk about soup. While sitting in the Ritchie's kitchen one day discussing a particularly yummy slow cooker corn and potato chowder, we thought about how fun it would be to gather up out favorite soup recipes to share with each other. Trish brilliantly decided that a blog would be a great way for us to go about doing this and here we are! After all, why not share out favorite soup recipes with everybody? Feel free to leave comments, suggestions and your favorite soup recipes for us to try! Bon appetit!

Split-Pea Soup

a Martha Stewart recipe

8 black peppercorns, cracked
3 sprigs thyme, plus more, chopped for garnish
2 sprigs flat leaf parsley, plus more, chopped for garnish
1 dried bay leaf
2 tablespoons safflower oil
2 medium carrots, cut into 1/2- inch pieces
2 celery stalks, cut into 1/2-inch pieces
1 large onion
2 tablespoons minced garlic (6 cloves)
1 ham steak (7 ounces), cut into 1/2-inch pieces
1 1/2 teaspoons course salt
1 pound split peas
8 cups water, plus more if needed

1. Wrap peppercorns, thyme, parsley, and bay leaf in a piece of cheesecloth, then tied with kitchen twine.
2. Heat oil in a large pot over medium heat. Add carrots, celery, and onion, and cook, sitting occasionally, until onion is translucent, about 9 minutes. Add garlic, ham, and 1 teaspoons salt, and cook for 3 minutes. Add bouquet garni, split peas, and water.
3. Bring soup to a boil. Reduce heat, and simmer, stirring occasionally, until peas are completely tender and begin to fall apart, 50 to 55 minutes. Discard bouquet garni. Season with remaining 1/2 teaspoons salt, and garnish with fresh herbs. (Soup will keep, covered and refrigerated, for up to 3 days. Warm over low heat, and this with water to desired consistency if necessary.)

Serves 6