Ham and Split Pea Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: About 2 ˝- 3 quarts of Ham Stock (recipe below), ham pieces reserved (about 2 cups)
1 pound of split peas
1 large onion, 1 celery rib diced
1 carrot diced
Salt and pepper to taste
Ham Stock: Add a leftover ham bone with some meat attached to a stockpot with 4 quarts of water, 1 peeled onion, and 2 bay leaves. Bring to a boil and simmer for a couple hours. Remove the ham bone, bay leaves, and onion. Allow the ham bone to cool and shred the meat. Discard the vegetables. I let the stock cool and skim the fat off. You should have around 2 ˝ -3 quarts of stock. Taste the stock and adjust the seasoning if necessary.
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Directions: |
Directions:Bring the stock back up to a boil and add the lentils. Reduce heat to a simmer and cook for about 45 minutes with the lid on.
Meanwhile, sauté the onion and celery in a separate skillet with a pinch of salt in a little bit of oil or butter until caramelized all over.
After the peas have cooked for 45 minutes, add the caramelized onions, the reserved ham, pepper, and the carrots. Continue simmering another 45 minutes or until the peas are breaking down and it is the right consistency to you. Add some water along the way if it is gets too thick. Taste and adjust seasoning if necessary. |
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Personal
Notes: |
Personal
Notes: The cooking time varies because some split peas cook faster or slower than others depending on the age of the pea.
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