To Try: Split Pea Soup with Ham and Croutons

From The Apprentice: My Life In the Kitchen by Jacques Pepin, Houghton Mifflin Company, 2003

6 servings

1/4 cup good olive oil
2 cups diced onion (1/2″ pieces)
1 Tablespoon chopped garlic
8 cups chicken stock
1 lb. dried split peas, rinsed under cold water
2 cups peeled, diced potato (1/2″ pieces)
2 teaspoons salt
1 1/2 teaspoons herbes de Provence
1 teaspoon Tabasco
1 large ham steak (about 8 oz.) cut into 1/2″ dice (2 cups)

GARNISHES
2 cups croutons, cut from 1″ thick bread slices, browned in the oven
1  1/2 cups grated Swuiss cheese, preferably Gruyere (about 5 oz)
2 Tablespoons minced fresh chives

Heat the oil in a large saucepan, and add the onion and garlic. Saute for 1 minute to soften. Add the remaining ingredients, except for the garnishes, and bring to a boil. Reduce the heat to low, cover and boil gently for 1 hour, stirring occasionalyl to rpevent scorching. Stir well, and ad more water if the soup gets too thick.

At serving time, add the ham to the soup, and heat to the boil. Serve with the croutons, cheese, and chives, and sprinkle on extra Tabasco, if desired.

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Published in: on November 4, 2011 at 4:27 pm  Leave a Comment  

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