经典豌豆汤

Name: 经典豌豆汤
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 6 servings
Ingredients: 1 lb 绿豌豆 冲洗后精选; 1 烟熏火腿蹄; 2 tbsp 无盐黄油; 1 黄洋葱 切丁; 3 stalks 芹菜 切丁; 3 胡萝卜 削皮后切丁; 4 cloves 大蒜 切碎; 8 cup 低钠鸡汤; 2 cup 水; 2 whole 月桂叶; 1 tsp 干百里香; 0.5 tsp 黑胡椒 现磨; 0.5 tsp 烟熏辣椒粉; 1 tsp 粗盐 适量; 2 tbsp 新鲜欧芹 切碎，用于装饰; 4 slice 脆面包 用于上桌

汤2小时6 份简单

关于此食谱

一种浓郁、厚实、令人满足的汤，几代人都在用它温暖厨房。干豌豆与烟熏火腿蹄、嫩蔬菜和芳香草药缓慢炖煮，直到它们融入天然顺滑、柔软的高汤中——无需搅拌机。这是那种简单方便的一锅舒适食物，隔天味道会更好。

步骤说明

1
Rinse the green split peas under ^[cold water] in a sieve, picking out any small stones or shriveled peas. Set aside. No soaking is required.
2
In a large Dutch oven or heavy-bottomed pot, melt the butter over ^[medium heat]. Add the diced yellow onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7–8 minutes.
3
Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.
4
Add the rinsed green split peas, smoked ham hock, low-sodium chicken broth, water, bay leaves, thyme, black pepper, and smoked paprika (if using). Stir to combine.
5
Bring the soup to a boil over ^[high heat], then reduce the heat to ^[low]. Skim off any foam that rises to the surface during the first few minutes of simmering.
6
Cover the pot partially (leave the lid slightly ajar) and simmer on ^[low heat], stirring every 20 minutes to prevent sticking on the bottom, until the green split peas have completely broken down and the soup is thick and creamy, about 90 minutes.
7
Remove the smoked ham hock and bay leaves. Transfer the smoked ham hock to a cutting board, let it cool for a few minutes, then pull off any meat and shred it into bite-sized pieces. Discard the bone, skin, and fat.
8
Stir the shredded ham back into the soup. Taste and season with kosher salt and more black pepper as needed. If the soup is thicker than you like, stir in a splash of water or low-sodium chicken broth to reach your preferred consistency.
9
Ladle into bowls, garnish with fresh chopped parsley, and serve with crusty bread for dipping.

经典豌豆汤

汤2小时6 份简单

关于此食谱

步骤说明

1
Rinse the green split peas under ^[cold water] in a sieve, picking out any small stones or shriveled peas. Set aside. No soaking is required.
2
In a large Dutch oven or heavy-bottomed pot, melt the butter over ^[medium heat]. Add the diced yellow onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7–8 minutes.
3
Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.
4
Add the rinsed green split peas, smoked ham hock, low-sodium chicken broth, water, bay leaves, thyme, black pepper, and smoked paprika (if using). Stir to combine.
5
Bring the soup to a boil over ^[high heat], then reduce the heat to ^[low]. Skim off any foam that rises to the surface during the first few minutes of simmering.
6
Cover the pot partially (leave the lid slightly ajar) and simmer on ^[low heat], stirring every 20 minutes to prevent sticking on the bottom, until the green split peas have completely broken down and the soup is thick and creamy, about 90 minutes.
7
Remove the smoked ham hock and bay leaves. Transfer the smoked ham hock to a cutting board, let it cool for a few minutes, then pull off any meat and shred it into bite-sized pieces. Discard the bone, skin, and fat.
8
Stir the shredded ham back into the soup. Taste and season with kosher salt and more black pepper as needed. If the soup is thicker than you like, stir in a splash of water or low-sodium chicken broth to reach your preferred consistency.
9
Ladle into bowls, garnish with fresh chopped parsley, and serve with crusty bread for dipping.