Split Pea Soup with Salami & Whole-Grain Mustard

Name: Split Pea Soup with Salami & Whole-Grain Mustard
Yield: Serves 6–8
Cuisine: United States
Ingredients: 8 cups chicken stock; Kosher salt and freshly ground black pepper, to taste; 1 bay leaf; 1 lb. dried split peas; Whole-grain mustard, for serving; 1 carrot, cut into ¼″ pieces; 1 rib celery, cut into ¼″ pieces; 2 tbsp. extra-virgin olive oil; 1 3-oz. piece hard salami, cut into ¼″ pieces; 1 tsp. finely chopped fresh thyme, plus more to garnish; 3 cloves garlic, finely chopped; 1 small yellow onion, cut into ¼″ pieces; 1 tsp. finely chopped fresh rosemary

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Instead of smoky ham, this embellished version of the humble New England standard features salami for an extra dose of pepperiness. The acidic, crunchy pop of whole-grain mustard contrasts nicely with the soup’s creamy whisked base.

Ingredients

2 tbsp. extra-virgin olive oil
1 3-oz. piece hard salami, cut into ¼″ pieces
1 <

Americas
United States
Gluten-free
New England
Soup

Method

Heat oil in a 6-qt. saucepan over medium-high. Cook salami until fat is rendered and salami is crisp, 2–3 minutes. Using a slotted spoon, transfer salami to a bowl and set aside. Add carrot, celery, and onion to pan and cook, stirring occasionally, until golden, 6–8 minutes. Add rosemary, thyme, garlic, and bay leaf and cook until fragrant, 1–2 minutes. Stir in split peas and stock and bring to