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Split Pea Soup - NEW Recipe
1 1/2 cups green split peas
1 large onion, peeled and chopped
2 celery stalks, chopped
1 large leek, chopped
1 large clove of garlic, halved
1 herb bouquet*
1 or 2 well-washed ham hocks
Salt and Pepper
Optional garnish - small toasted croutons
*Herb Bouquet: Tie 3 cloves garlic, 4 allspice berries, 2 bay leaves, 1 teaspoon thyme, 8 sprigs parsley in washed cheesecloth.
1 Pick over the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan with the vegetables, herb bouquet, ham hocks and 2 1/2 quarts of water. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.
2 Remove bones, and herb bouquet from soup, discard. Either purée through a vegetable mill, or purée in a food processor and then pass through a sieve. Correct seasoning.
3 Reheat, taste again for seasoning. Ladle into warm bowls and garnish with croutons and or sautéed ham.
Makes 2 quarts. Serves 6.
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