Ingredients

• 2 tablespoons unsalted butter
• 1 onion, sliced
• 3 stalks celery, diced
• 2 carrots, peeled and diced
• Salt and white pepper
• 1/2 teaspoon turmeric
• 8 cups chicken stock (or combination water and stock)
• 2 cups dried yellow split peas
• 2 medium potatoes, peeled and diced
• 1 ham hock (optional)
• Dark bread croutons, for garnish
• Brown mustard

Browse by ingredient

Instructions

1. Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.