PUREE OF SPLIT PEA SOUP

“The Culinary Institute of America Book of Soups”~ The Culinary Institute of America Servings: 8

4 strips bacon, minced

1 medium onion, diced (about 1 1⁄4 cups)

1 carrot, diced (about 1⁄3 cup)

1 celery stalk, diced (about 1⁄2 cup)

1 leek, white and light green part, diced (about 1 1⁄4 cups)

6 cups chicken broth

2 yellow or white potatoes, peeled and diced (about 2 cups)

1⁄2 pound split green or yellow peas, or lentils

1 smoked ham hock

Sachet: 1 bay leaf, 1 whole clove, 1 garlic clove, and 4 to 5 peppercorns, enclosed in a large tea-ball or tied in a cheesecloth pouch

Salt and freshly ground pepper to taste

1 cup croutons

Cook the bacon in a soup pot over medium-high heat until crisp and brown. Remove the bacon with a slotted spoon; drain on paper towels and set aside. Pour off all but 3 tablespoons of the bacon fat. Add the onion, carrot, celery, and leek; stir to evenly coat with fat. Cover the pot and cook the vegetables over medium-low heat, stirring occasionally, until the onion is tender and translucent, 6 to 8 minutes.

Add the broth, potatoes, peas, and ham hock. Bring to a simmer and cook over medium heat, 20 minutes, stirring occasionally. Add the sachet and simmer until the split peas are soft, about 30 minutes. Skim away any scum during simmering.

Remove the sachet and discard. Remove the ham hock and set aside to cool. When cool enough to handle, cut the ham off the bone, dice, and set aside.

Strain the soup through a sieve, reserving the liquid. Puree the solids and return them to the pot. Add enough of the reserved liquid to achieve a thick consistency. Blend well. Stir in the ham and bacon. Season with salt and pepper. Serve in heated bowls, garnished with croutons.