Pumpkin and Split Pea Soup Chef John Recipes

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Pumpkin and Split Pea Soup

"This is a very zesty, but not overly spicy, nourishing soup. It's best served warm! Garnish with freshly ground nutmeg."

Ingredients :

• 1 pound yellow split peas
• 1 onion, diced
• 4 onions, thinly sliced
• 4 tablespoons margarine
• 6 cups chicken stock
• 1 pound peeled, seeded and diced sugar pumpkin
• 1 pound salt beef, fat removed and diced
• 1 green chile pepper, chopped
• 3 dashes aromatic bitters

Instructions :

Prep : 20M	Cook : 6M	Ready in : 8H

• Rinse and pick over the yellow split peas and soak overnight in clear water.
• Saute the onions in the butter in a large, heavy-bottomed saucepan. Add the soaked split peas, chicken stock, pumpkin, salt beef, chili pepper and bitters. Cover and simmer for 1 1/2 hours or until the peas are soft.
• Allow the soup to cool and then puree in a blender. Adjust the seasoning and reheat and serve with a little nutmeg sprinkled on top.

Notes :

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