Thomas Keller’s Split Pea Soup
When we were looking for the world’s best split pea soup recipe we were torn between one that was a hack of famed chef Thomas Keller’s recipe and one from the Barefoot Contessa, Ina Garten. They were both very different. Garten’s recipe is a little more rustic. The other, a hack of Keller’s recipe by Steve at Oui, Chef, was a more elegant rendition, like one you’d find on the menu at a fancy French restaurant. We loved both the recipes and they were significantly different so we did the obvious. We published them both. This is Steve’s rendition of Keller’s recipe.
Ingredients
- 3 tbsp canola oil
- 2 cups carrots thinly sliced
- 2 cups leek coarsely chopped
- 2 cups yellow onion coarsely chopped
- Kosher salt
- 1 ham hock smoked (about 1 pound)
- 3 quarts chicken stock
- 1 lb green peas (about 2 cups) split peas, small stones removed, rinsed
- 2 tbsp red wine vinegar
- black pepper freshly ground
- 2 cups green peas blanched
- 1/2 cup sour cream or crème fraîche
- mint leaves
Instructions
- Heat the canola oil in an 8 to 10 quart stock pot over medium heat. Add the carrots, leeks, onions, and a generous pinch of salt. Reduce the heat to low, cover with a parchment lid, and cook very slowly, stirring occasionally, for 35-40 minutes, until the vegetables are tender. Remove and discard the parchment lid.
- Add the ham hock and chicken stock, bring to a simmer and simmer for 45 minutes. Strain the stock into a bowl, and discard the used vegetables. Return the stock and the ham hock to the pot, add the split peas and bring to a simmer. Simmer for 1 hour, or until the split peas are completely soft (do not worry if the peas start to break apart, as they will be pureed).
- Remove the soup from the heat, and remove and reserve the ham hock. Season the soup with 1 tablespoon vinegar and salt to taste, and add the blanched peas and crème fraîche. Transfer some of the soup to a blender, filling it only about 1/3 full, and blend on a very low speed until pureed.
- Transfer to a bowl and puree the rest of the soup in batches. Taste for seasoning, adding more vinegar, salt or pepper to taste. The soup can be refrigerated up to 2 days. It will continue to thicken as it cools, add a bit of stock or water when reheating if it becomes too thick.
- Pull away and discard the skin and fat from the ham hock. Trim the meat and cut into bite-sized dice.
- To serve, reheat the soup and ladle into warm bowls, passing the diced meat and mint leaves as garnishes.
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