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  • Ham And Split Pea Soup

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    Ingredients

    • 1 lb dry split peas
    • 1 x ham hock
    • 3 Tbsp. unsalted butter
    • 1 c. finely-minced yellow onions
    • 1/2 c. finely-minced celery
    • 1/2 c. finely-minced carrots
    • 2 tsp chopped garlic
    • 1 lb Smithfield ham minced
    • 1 tsp salt
    • 3/4 tsp freshly-grnd black pepper
    • 1/4 tsp crushed red pepper flakes
    • 8 c. water
    • 1 x bay leaf
    • 2 tsp fresh thyme Parmesan Truffled Potato Chips (see recipe)

    Directions

    1. Place the peas in a large pot or possibly bowl, cover with water by 2 inches and soak 8 hrs or possibly overnight. Drain the peas and set aside.
    2. Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
    3. In a large pot, heat the butter over medium-high heat. Add in the onions and cook, stirring, for 2 min. Add in the celery and carrots and cook, stirring, till just soft, about 3 min. Add in the garlic and cook, stirring, for 30 seconds.
    4. Add in the ham hock and ham and cook, stirring, till beginning to brown. Add in the liquid removed peas, salt, pepper, and pepper flakes, and cook, stirring for 2 min. Add in 8 c. of water, the bay leaf and thyme, and cook, stirring occasionally, till the peas are tender, about 1 hour. (Add in more water as needed, if the soup becomes too thick or possibly dry.)
    5. Remove the bay leaf and throw away. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.
    6. This recipe yields 8 servings.

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