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Soup, Ham and Split Pea Recipe

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This recipe for Soup, Ham and Split Pea, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pierre LaMontagne
Added: Friday, February 18, 2005


1 lb dried split peas
1 ham hock
3 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
2 teaspoons minced garlic
1 lb ham, chopped
1 teaspoon salt
3/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
8 cups ham hock broth
1 bay leaf
2 teaspoons fresh thyme

Place the peas in a large pot or bowl, cover them with water by 2 inches and let them soak for 8 hours or overnight.
Drain the peas and set aside.
Score the ham hock. Place it in a pot, cover with at least 8 cups water; bring to a boil. Reduce the heat and let it simmer for 1 hour.
Drain it and set it aside; reserving 8 cups of the broth.
In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots; cook, stirring, until just soft, about 3 minutes. Add the garlic; cook, stirring, for 30 seconds. Add the ham hock and ham; cook, stirring until beginning to brown.
Add the drained peas, salt, pepper, and pepper flakes; cook, stirring for 2 minutes.
Add the broth, the bay leaf and thyme; cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry)
Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately.

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Prep: 20 min Cook: 1 hr 20 min




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