经典豌豆汤
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.
