Split Pea Soup with Goat Cheese and Pickled Shallot

Name: Split Pea Soup with Goat Cheese and Pickled Shallot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 ham hock, split in half; 2 medium onions, chopped; 5 garlic cloves, minced; Kosher salt; Freshly ground black pepper; 6 medium carrots, sliced; 2 celery stalks, chopped; 8 cups chicken stock; 1 pound dried split peas; 1/4 cup red wine vinegar; 1/4 cup water; 1 teaspoon sugar; 2 small shallots, sliced; 2 ounces crumbled goat cheese

Servings: persons

2 tablespoons vegetable oil
1 ham hock, split in half
2 medium onions, chopped
5 garlic cloves, minced
Kosher salt
Freshly ground black pepper
6 medium carrots, sliced
2 celery stalks, chopped
8 cups chicken stock
1 pound dried split peas
1/4 cup red wine vinegar
1/4 cup water
1 teaspoon sugar
2 small shallots, sliced
2 ounces crumbled goat cheese

1
In a large heavy pot, brown the ham hock in the oil over medium high heat, turning occasionally, until golden, about 8 minutes.
2
Stir the onions, garlic, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until golden, 8 to 10 minutes.
3
Stir in the carrots, celery, stock, and split peas and bring to a simmer.
4
Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours.
5
Season with salt and pepper to taste.
6
While the soup cooks, in a small saucepan, bring the vinegar, water, sugar and 1/2 teaspoon salt to a simmer.
7
Remove the vinegar mixture from the heat and stir in the shallots.
8
Let stand 30 minutes then drain.

1315

kcal

Calories

Fat

Carbs

172

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 ham hock, split in half, 2 medium onions, chopped, 5 garlic cloves, minced, and more.

Yes, Split Pea Soup with Goat Cheese and Pickled Shallot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!