Rosemary Split Pea Soup
A touch of rosemary takes classic split pea soup and adds a little extra something to this winter comfort food.
Servings 4
Calories 287kcal
Ingredients
- 1 tablespoon butter or neutral oil (like canola)
- 1 small onion , chopped
- 2 cloves garlic , minced
- 1 leek , thinly sliced
- 2 ounces proscuitto , thinly sliced, then chopped
- 1 large carrot , chopped or shaved
- 32 ounces chicken stock
- 1 1/2 cups green split peas , yellow split peas, or a mixture of each color
- 2 bay leaves
- 1 teaspoon fresh rosemary leaves , chopped
- Salt and pepper to taste
Instructions
- Melt butter in a dutch oven or stock pot over medium heat. Add prosciutto and cook until meat begins to let off some of its fat. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes.
- Add chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked and "mushy," about 1 hour, stirring occasionally.
- Remove bay leaves. Taste, and add salt and/or pepper to suit.
Nutrition
Calories: 287kcal