Yellow Pea Soup

1. 1

   In a large bowl soak peas overnight in enough cold water to cover by 2 inches and drain.

2. 2

   In a 7 1/2-quart heavy kettle combine leeks, water, peas, ham hock, and thyme and simmer mixture, uncovered, until peas are very tender, about 30 minutes.

3. 3

   In a blender puree 4 cups soup in batches and return to kettle.

4. 4

   Peel celery root and cut into 1/4-inch dice.

5. 5

   Add celery root to soup and simmer, stirring occasionally, 20 minutes.

6. 6

   Add carrots and simmer, stirring occasionally, until tender, about 15 minutes.

7. 7

   Remove meat from ham hock and discard skin and bones.

8. 8

   Chop meat coarse and stir into soup with salt and pepper to taste.

9. 9

   Soup may be made 3 days in advance.

10. 10

    Cool soup uncovered and keep covered and chilled.

11. 11

    Thin soup with water if too thick.

* Per serving · 4 servings · Values may vary.

No additional tips available.