Split Pea Soup | Chef Jean-Pierre

By Chef Jean-Pierre · 90 min

Ingredients

Instructions

1. Soak the split peas overnight in water, or boil them for 5 minutes and let them sit in the hot water for 30 minutes. Drain before using.
2. In a large pot over low heat, cook the bacon until the fat renders, without burning the lean part.
3. Add the chopped onion and cook until translucent and slightly golden. Add the garlic and, once fragrant, add the stock.
4. Add the peas, carrots, celery and pork hock to the pot. Season with salt and pepper.
5. Bring to a boil, then reduce the heat and simmer. The soup will thicken as the peas break down.
6. After about an hour and a half, stir well to break up the peas. Add the ham and adjust the seasoning. If too thick, add more stock.
7. Just before serving, remove the pork hock. Shred some of its meat and return it to the soup if you like. Adjust the seasoning.
8. Serve hot, topped with garlic croutons and, if you like, a few carrot wheels.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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