Description
Ina Garten’s split pea soup elevates comfort dining with hearty Polish kielbasa and creamy green legumes. Rich Mediterranean flavors mingle in this classic winter recipe that will warm souls and satisfy hungry families seeking delicious homestyle cooking.
Ingredients
Scale
Meat and Proteins:
- 1 smoked ham hock
- 340 g / 12 ounces smoked kielbasa, halved lengthwise and sliced diagonally into ¼-inch thick pieces
Vegetables and Aromatics:
- 300 g / 2 cups chopped leeks (white and light green parts, from about 2 leeks)
- 225 g / 1½ cups chopped yellow onion (1 large)
- 300 g / 2 cups diced carrots (½-inch dice, from about 3 large carrots)
- 15 ml / 1 tablespoon minced garlic (about 3 cloves)
Legumes, Liquids, and Seasonings:
- 450 g / 1 pound dry green split peas
- 2 litres / 8 cups chicken stock (preferably homemade)
- 60 ml / ¼ cup olive oil
- 8 sprigs fresh thyme, tied with kitchen twine
- 2 large fresh bay leaves
- 12 g / 2 teaspoons kosher salt
- 5 g / 1 teaspoon freshly ground black pepper
- Minced fresh parsley (for serving)
Instructions
- Prepare the aromatic base by heating olive oil (/ ¼ cup) in a large Dutch oven over medium-high temperature. Introduce chopped leeks (/ ), diced onions (/ 1½ cups), and carrots (/ ). Sauté for 7-8 minutes, stirring intermittently until vegetables soften and develop a light golden hue.
- Incorporate minced garlic (/ ) and cook for an additional minute, releasing its fragrant essence.
- Add split peas (/ ), gently coating them in the seasoned oil. Toast briefly for 1 minute to enhance their nutty flavor.
- Pour in chicken stock (2 litres / ) and water (). Introduce the smoked ham hock, fresh thyme sprigs (8), bay leaves (2), kosher salt (/ ), and black pepper (/ ). Bring the mixture to a rolling boil.
- Reduce heat and allow the soup to simmer, partially covered, for approximately 1¼ hours. After 45 minutes, increase stirring frequency to prevent bottom scorching.
- Once split peas reach a tender consistency, remove herb bundle, bay leaves, and ham hock. Extract of soup and purée until smooth, then reintegrate into the pot.
- Adjust soup consistency by adding additional broth or water if needed.
- In a separate sauté pan, heat olive oil () and crisp the smoked kielbasa (/ ) over medium heat for 5-6 minutes, turning occasionally until edges caramelize.
- Ladle the hot soup into serving bowls, garnish with crispy kielbasa slices and freshly chopped parsley.
Notes
- Crumble cold bacon over the top for an extra layer of smoky crunch that elevates the entire dish.
- Leftover soup tastes even better the next day as flavors meld and intensify overnight in the refrigerator.
- Serve with crusty sourdough bread or buttery crackers to soak up the rich, hearty broth.
- Customize heat levels by adding red pepper flakes or a dash of hot sauce for those who enjoy spicier profiles.
- Chop ingredients uniformly to ensure consistent cooking and balanced texture throughout the soup.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer.
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (253g)
- Calories: 180
- Sugar: 13g
- Sodium: 420mg
- Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg