How to Make Appetizing Smoked Veal and Split pea soup

Smoked Veal and Split pea soup. Give the oil a minute to heat up, then add the onion, carrot and celery. Stir in the broth and peas. Pour in the beef broth; add split peas, carrot, potatoes, soy sauce, basil, black pepper, parsley, red pepper flakes, sage, kosher salt, and bay leaves.

Split Pea Soup is hearty, comforting, and healthy. It's perfect to warm up with on a cold day. This hearty soup is made with split peas, homemade stock, ham, and vegetables. You can cook Smoked Veal and Split pea soup using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Smoked Veal and Split pea soup

It's 500 g of smoked veal bones with meat.
You need 2 litres of water.
It's 400 g of dried green split peas.
Prepare 1 of large potato or parsnip.
It's 1 of onion.
You need 2 of medium carrots.
It's 2 of medium sweet potatoes.

Smoked pork neck bones give this soup a special flavor that distinguishes it from any other. In a large pot, melt the butter and saute the celery, carrots and onions until they are soft. Add in the water, peas, and the ham. The peas will eventually break down completely.

Smoked Veal and Split pea soup instructions

Place bones (not cut) into 2 litres of water. Bring to the boil..
Simmer for 2 hours..
Take bones out of broth, and cut the meat into chunks. Return meat and bones to the broth, then add in the split peas..
Simmer for 1 hour..
Grate all the vegetables and add to the stock for a further hour (sometimes slightly more). The vegetables should basically fall apart in the stock..

Nestle the ham hock in the vegetable mixture, then add the split peas and the broth and reduce heat to low. This slow cooker split pea and ham soup turns out creamy and delicious every time. Our split pea and ham soup recipe is the perfect addition to your fall and winter dinner rotation. In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches.