Split pea soup with a spicy twist.
It’s always a good time for some kind of comfort food. A delicious split pea soup can definitely be comforting and it’s simple to make. Many different cultures make their version of pea soup and recipes for it are endless. The split pea soup that I made here is quick to make and it has a nice spicy twist to it with the addition of turmeric and smoked paprika. If you prefer not to add the spices of course you can leave it out. However, it does add a nice element of flavor. I talk more about this in the video I made demonstrating how to make this soup. Once you serve your soup you can sprinkle it with some Parmesan cheese (as I did in the photo above) or simply leave it out. Either way, your soup will be absolutely delicious!
Split Pea Soup
(4-5 servings)
Ingredients
- 1 lb split peas rinsed, cleaned, and drained
- 1-2 ham hocks depending on their size (if not available use, pork chops, ribs, or even pork loin.)
- 1 onion, medium diced
- 2 carrots, medium diced
- 2 celery stalks, cut in 1/4 inch pieces
- 1/4 cup white wine (optional)
- 1 tablespoon, smoked paprika (optional)
- 1 tablespoon, turmeric ( optional)
- 2-3 quarts chicken stock or vegetable stock (to cover the split peas by about two inches)
- 2 bay, leaves
- Parmesan cheese, grated for finishing the soup
- salt and pepper to taste
Finishing touches- Smoked Paprika Oil
- Add about 2-3 tablespoons of olive oil to a small bowl.
- Stir in about a teaspoon of smoked paprika and stir well.
- Let this mixture sit to be used later as a garnish for the soup.
- Also, pick some fresh inner leaves of celery and reserve them for garnishing. See video.
Cooking procedure
- Rinse the split peas well until the water runs clear. Then soak them covered in water for about 30 minutes.
- Drain the split peas and reserve them for making the soup.
- Next, add some olive oil to your pot and gently heat it. Then add your ham hock and sear it off well and then remove it.
- Now, add the onions, carrots, and celery.
- Cook them gently, after 2-3 minutes, then add the spices if using.
- Stir well and cook an additional 5 minutes over medium heat to create the base for the soup.
- Once the vegetables are nicely sweated with the spices, deglaze the pot with white wine if using it, or a little water.
- Now, stir all well to lift up all the caramelized fond at the bottom of the pot.
- Let the wine (or water) reduce.
- Then add the split peas, stock, bay leaf, and ham hock.
- Cook the soup uncovered for about 30 minutes or until the split peas are very soft.
Finishing the soup
- Remove the bay leaf and ham hock.
- Cut off the meat from the bone and reserve it for garnishing.
- Remove 2 ladles of soup (see video) and set it aside.
- Puree the soup. Once pureed add the reserved soup and stir it in.
- Taste the soup and adjust the seasoning with salt and pepper if needed.
To serve
- Carefully ladle the soup into your soup bowl
- Add some of the pork meat and add a nice drizzle of the smoked paprika olive oil.
- Sprinkle some of the Parmesan cheese on top if desired.
- Add the sprig of parsley leaves and serve.