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Soup - Split Pea Soup-- Recipe

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This recipe for Soup - Split Pea Soup--, by , is from The Lawson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Del Lawson
Added: Monday, July 4, 2005


2 smoked ham hocks, each about 3/4 lb.
1 1/2 cups green split peas
2 Tbs. unsalted butter
1 yellow onion, coarsely chopped
1 carrot, peeled and coarsely chopped
8 cups chicken stock, vegetable stock,
canned broth or water, plus more as needed
Salt and freshly ground pepper, to taste
Coarsely chopped fresh flat-leaf parsley.

Fill a large saucepan 3/4 full of water bring to boil on high. Add the ham hocks and simmer for 1 minute. Drain and set aside.
Pick over the split peas and discard any mis-shapen peas and stones. Rinse the peas well and drain.

In a soup pot over medium heat, melt the butter. Add the onion and carrot and sauté, stirring occasionally, until the vegetables are soft, about 10 minutes.
Add ham hocks, peas and the 8 cups stock. Bring to a boil, reduce the heat to low and simmer gently until the peas are soft, 50 to 60 minutes.
Remove from heat.
Remove the ham hocks from pot- let stand until cool. Let the soup cool slightly.

Using a blender and working in batches, puree the soup on high speed until smooth, about 2 minutes for each batch. Return the puree to a clean soup pot. Alternatively, process with a stick blender in the pot. Thin the soup with more stock, if needed. Place the soup over medium heat and reheat to serving temperature. Season with salt and pepper.

While the soup is heating, remove the meat from the ham hocks and discard the skin, fat and bones. Cut the meat into small pieces and add to the soup. Stir to heat through.

To serve, ladle the soup into warmed bowls and garnish with parsley. Serve hot.

Number Of Servings:
Number Of Servings:
Serves 6.
Personal Notes:
Personal Notes:
A winter favorite was dad cooking Split Pea soup. Although I could find no recipe for it, this is as close as I could find.
from the Williams Sonoma cookbook




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