Pea Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. dried split peas
1 ham hock
3 tbsp. unsalted butter
1 c finely chopped onions
1/2 c finely chopped celery
1/2 c finely chopped carrots
2 tsp. minced garlic
1 lb. chopped ham
t tsp. salt
3/4 tsp. pepper
1/4 tsp. pepper
1/4 crushed red pepper flakes (this adds a
little heat--can be eliminated)
8 c water
1 bay leaf
2 tsp. fresh thyme
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Directions: |
Directions:1. Place the peas in a large pot or bowl and cover with water. Soak for at least 8 hours and then drain.
2. Score the ham hocks and then place in a pot and cover with water.
3. Bring to a boil quickly and then simmer for 1 hour.
4. Drain completely and set ham hock aside.
5. In a large pot, melt the butter over medium high heat--add onions and cook and stir for 2 minutes, then add the celery and carrots and continue cooking and stirring for 3 minutes; finally add the garlic and cook and stir for 30 seconds.
6. Add the ham hock and chopped ham cooking and stirring until it begins to brown (I have found the ham does not brown all the time so I simply move on to the next step.)
7. Add the drained peas, salt, pepper and pepper
flakes---cook and stirr for 2 minutes.
8. Add 8 cups of water (the amount of water determines the thickness of the soup...the 8 cups yields a fairly watery consistency) the bay leaf and thyme. Simmer for about 1 hour.
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Personal
Notes: |
Personal
Notes: The water can be adjusted to arrive at the desired consistency.
The red pepper can be increased to make hotter.
This takes time but it is really good!
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