Split pea soup is gussied up with bits of smoky ham hocks for a hearty winter meal. The pea soup can be thick or thin. We’re of the thick pea soup camp.
About Tom Valenti
Tom Valenti is the chef and owner of New York’s Ouest, where he was named a Food & Wine “Best New Chef” in 1990. He’s also the co-writer of nearly half a dozen cookbooks, including Tom Valenti’s Soups, Stews, and One-Pot Meals and You Don’t Have to be Diabetic to Love This Cookbook. Valenti also established Windows of Hope, a nonprofit organization providing aid to families affected by the September 11 attacks.
This stew of carrots, turnips, parsnips, onion, flavored with plenty of spices, is a vegetarian’s dream recipe but satisfies even the biggest carnivore.
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