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Yellow Pea Soup

    2 cups dried whole yellow peas or yellow split peas, picked over
    8 leeks (white parts only), chopped coarse, washed, and drained
    12 cups water
    1 smoked ham hock
    2 thyme sprigs or 1/2 teaspoon dried thyme
    1/2 pound celery root
    4 carrots, quartered lengthwise and sliced thin

  In a large bowl soak peas overnight in enough cold water to cover
 by 2 inches and drain.

  In a 7 1/2-quart heavy kettle combine leeks, water, peas, ham hock,
 and thyme and simmer mixture, uncovered, until peas are very tender,
 about 30 minutes. In a blender puree 4 cups soup in batches and
 return to kettle. Peel celery root and cut into 1/4-inch dice. Add
 celery root to soup and simmer, stirring occasionally, 20 minutes.
 Add carrots and simmer, stirring occasionally, until tender, about
 15 minutes.

  Remove meat from ham hock and discard skin and bones. Chop meat
 coarse and stir into soup with salt and pepper to taste. Soup may
 be made 3 days in advance. Cool soup uncovered and keep covered and
 chilled. Thin soup with water if too thick.