irish split pea soup
Apparently what distinguishes Irish Pea Soup from German Pea Soup is the addition of a potato and optional cream!
prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
2-3 serving(s)
Ingredients
- 1 cup split peas, picked through and rinsed
- 1 small onion, diced
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 tablespoon crumbled bacon bits (the real kind)
- 1 1/2 cups chicken stock or water
- 1 sprig fresh thyme (or 1/2 tsp. dried)
- 1 - bay leaf
- 1 medium potato, diced
- 4 ounces ham, diced (or smoked pork chop- if there's a bone, cut off the meat and put the bone in the soup while it simmers)
- 1/2 cup half and half (or evaporated milk) optional
- - salt and pepper, to taste
How To Make irish split pea soup
-
Step 1Spray your pan with Pam® or similar.Add the onion, carrots, and celery to the pan and cook for 3 to 4 minutes until the onion is soft but not brown. Add the bacon crumbles to the pan with the water.
-
Step 2Add the peas to the pan with the thyme, bay leaves, potato, and ham or pork bone if you have one and bring to a boil. Lower the heat, cover, and simmer for 1 hour. (Check to see if more water needs to be added.)
-
Step 3Remove the thyme, bay leaves and bone. Process the soup with an immersion blender or food processor until desired texture. Return the mixture to the pot, add half and half, if using, and the diced ham/smoked pork. Reheat gently. Season with salt and black pepper. Ladle into soup bowls and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetable Soup
Keyword:
#Irish
Keyword:
#split pea
Keyword:
#left over ham
Keyword:
#soup
Ingredient:
Vegetable
Culture:
Irish
Method:
Stove Top
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