2 tablespoons unsalted
butter
1 onion, sliced
3 stalks celery, diced
2 carrots, peeled and diced
Salt and white pepper
1/2 teaspoon turmeric
8 cups chicken stock (or combination water
and stock)
2 cups dried yellow split peas
2 medium potatoes, peeled and diced
1 ham hock (optional)
Dark bread croutons, for garnish
Brown mustard
Preparation
Melt butter over medium-low
heat in a large stockpot or Dutch oven.
Cook onion, celery and carrots with salt
and pepper until onion is soft, about 7
to 10 minutes. Add the turmeric, stock,
peas, potatoes, and ham hock, and simmer,
covered, about 1 hour. Remove the ham hock.
Puree soup in a blender or food processor
until smooth. Return to clean pot, and adjust
the seasonings. Serve immediately in flat
soup dishes with wide (3-inch) rims, garnished
with dark bread croutons. Place brown mustard
on the rims of the bowls, and take a little
mustard with each spoonful of soup.
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