I’ve been making this soup for years, and it’s constantly evolving. In this latest version, I’ve introduced the sweetness of carrots and the creaminess of Gouda. The crostini garnish is a more flavorful substitute for the traditional crouton.
Split Pea Soup with Gouda Crostini
Prep time
Cook time
Total time
Adapted from McCall's Cooking School
Author: Anne Papina
Recipe type: Soup
Serves: 8
Ingredients
- 2 ½ quarts low-sodium or unsalted chicken stock
- 4 carrots, cut in thirds
- 1 lb dried split green peas, rinsed & drained
- 3 smoked ham hocks (about ½ lb each)
- ¼ lb salt pork, chopped
- 2 stalks celery, thinly sliced
- 2 medium onions, halved and sliced thinly
- 4 green onions, chopped
- 2 sprigs parsley, chopped
- ¼ tsp dried rosemary
- ¼ tsp ground pepper
- 1 bay leaf
- ¾ cup shredded gouda
- 1 sourdough baguette
- 1-2 cloves garlic
- 1 cup shredded gouda
Instructions
- In a large stockpot, bring chicken stock to a boil and add carrots. Reduce heat and simmer about 20 minutes, covered. Remove carrots and discard.
- To the stock add the peas and ham hocks, and return to a boil. Reduce heat and simmer 45 minutes, covered.
- While peas are simmering, in a large skillet, sauté salt pork until crisp. Add celery, onion, and green onion, cooking until onion is golden.
- To the peas and hocks, add the sautéed salt pork mixture, parsley, rosemary, pepper, and bay leaf. Mix well. Bring back to a boil, then reduce heat and simmer for 2 hours, covered. Remove from heat.
- Remove hocks from pot and cool. Remove skin and excess fat, chop meat, and add meat to pot. If soup seems too thick at this point, stir in a little water. Bring back to a boil, reduce heat and simmer for another 30 minutes, covered.
- While soup is finishing, make the crostini.
- Preheat your oven to broil. Slice baguette into ½ inch slices on the diagonal. Arrange bread slices on a non-stick baking sheet and broil until they just start to turn golden. Remove from oven and cool for a few minutes.
- Rub garlic on browned side and turn over. Place enough gouda on untoasted side to cover – about 2 teaspoons. Return to broiler and cook until cheese is bubbly and golden. Set aside.
- Just before serving, stir the ¾ gouda into the soup until completely melted. Serve immediately with crostini as a garnish.
- Serves 8.
{ 0 comments… add one now }