Lemongrass Pea Soup
Bright, herby pea soup, with the same savory comfort you remember.
Ingredients
- 16 oz dried split peas
- 1 lb smoked ham hock or ½ lb smoked ham, cubed or whole
- 4 cups chicken broth
- 4 cups water
- 1 teaspoon thyme
- 1 ½ teaspoon salt
- ¼ teaspoon pepper
- 1.5 teaspoon dried lemon grass, or 2 stalks fresh lemongrass, split lengthwise and cut into 1" pieces
- 2 bay leaves
- 2-3 large carrots, chopped
- ½ onion, chopped
- 2-3 cloves garlic, minced or grated finely
Instructions
- Put all the ingredients in a large pot and stir to combine. Bring to a boil, then reduce to a simmer and cover. Simmer on low for one hour until the carrots and peas are tender.
- Remove the meat from the ham hocks or shred the ham and put the meat back into the soup. If you used chopped ham, you don't need to do anything with that. Remove the lemongrass, and bay leaves. Serve and enjoy.