Split Pea Soup

With Chestnuts

This soup is delicious with or without chestnuts. You can roast your own chestnuts, for this soup but cooked chestnuts are readily available vacuum packed. If you don’t have a ham bone use a small smoked ham hock and add more water because the collagen in the hock will make the soup thicker. 

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Ingredients: 
10 oz (350 g) split peas
1 large ham bone, with some meat left on it
3 celery stalks, sliced
2 large carrots, peeled and diced
1 large onion, diced
3 cloves garlic, peeled and halved
2 bay leaves
1 large thyme sprig
10 cups (2.5 l) water
Sea salt and freshly ground black pepper
12 cooked chestnuts, diced, optional
Preparation: 

Put the peas in a colander and rinse them well under cold running water. Place the peas, ham bone, celery, carrots, onion, garlic, bay leaves, and thyme in a large stockpot. Add the water and bring slowly to a boil. Skim off the foam that has risen to the top, reduce the heat and simmer partially covered for 1 1/2 to 2 hours, or until the meat is falling off the bone and the split peas are very soft.

Carefully remove the ham bone, bay leaves and thyme from the soup, making sure you don’t leave the knuckle or any bone splinters behind.  Let the bone cool, then remove any remaining meat and dice or shred it.

Puree the soup using an immersion blender or in batches in a blender or food processor. Pour soup into a clean saucepan, stir in the meat, and season with salt and pepper. Add the chestnuts, if using. Reheat the soup gently and check the seasoning.

Servings: 
10 to 12

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