Split Pea Cream Soup with Root Vegetables (Irish)

Peas are thought to have been brought to Ireland by the Normans in the late twelfth century, and are first mentioned there in a legal manuscript dating from 1374. Peas were eaten fresh in season and dried for soups and stews, and pea meal was used to make bread in times of grain shortage.

2 Tbsp. butter
1 small onion, finely chopped
1 small carrot, finely chopped
1 small parsnip, finely chopped
1 small turnip or rutabaga, finely chopped
4 cups chicken stock (1 L)
1 cup dried split peas, soaked overnight (200 g)
1 ham hock
sea salt
black pepper, freshly ground
1 cup milk (240 mL)
3 Tbsp. white flour

Melt the butter in a Dutch oven or heavy-bottomed pot over low heat, then add the onion, carrot, parsnip, and turnip or rutabaga. Cook, stirring frequently, for 10-12 minutes or until the vegetables soften.

Add the chicken stock, then drain the peas and add them. Bring to a boil, then reduce the heat to low, add the ham hock, and season to taste with salt and pepper. Cover the Dutch oven and simmer for 1 hour.

In a small saucepan, warm the milk to just below boiling, then whisk in the flour. Add the mixture to the Dutch oven, stir it in well, and raise the heat to high. Boil for 5 minutes, stirring constantly.

Makes 6 servings.