Split-Pea Soup – Sybaritica

This Split-Pea Soup Recipe is a hearty purée of Yellow Split-Peas simmered in a rich Ham-Bone Broth, along with Carrot, Onion and Parsnip.

• 1 Meaty Ham or Pork Shoulder Bone
• 1 Tbsp. Peppercorns
• 1 tsp. Celery Seed
• 1 Cup Yellow Spilt-Peas
• 1 small Onion
• 1 small Carrot
• 1 small Parsnip
• 2 Tbsp. Butter

• Add the Bone and Meat to a pot, cover with two quarts of water, and add the Peppercorns and Celery Seeds.
• Simmer the pot for 4 to 6 hours, then strain off the broth and discard the solids.
• Coarsely chop the vegetables and fry them in the butter until just softened.
• Add the Broth and the Peas and simmer for three hours or so, adding sufficient water to keep a volume of about two quarts.
• Use a blender and purée the soup. Serve hot.