Friday, October 29, 2010

Split Pea & Ham Soup

  • 3 tablespoons olive oil
  • 2 cups split peas picked over and rinsed well
  • 1.5 lbs smoked ham hock 
  • 1 large onion, finely chopped
  • 3 stalks celery, finely chopped
  • 2 medium carrots, cubed
  • 1 large baking potato cubed
  • 3 garlic clove pressed or minced
  • 6 cups chicken stock 
  • Enough water to fully cover ham hoc
  • 1-2 bay leaf
  • Dash of Thyme
  • Salt and pepper to taste

  1. Heat oil in a large pot, saute onion, celery, carrots and potato over medium-low heat for 7-10 minutes.
  2. Add peas and ham hock and cover with stock & water by a couple inches. 
  3. Bring to a simmer and cook about 1-1.5 hrs until soup is thick and peas have almost disintegrated but not quite. 
  4. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone, shred and return to soup. Once meat is warm through, soup is ready to eat!
Makes: ~20 cups

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