Name: Split Pea and Ham Soup
- 1 lb dry split peas
- 1 ham hock
- 1 lb ham, chopped
- 3 tablespoons butter
- 1 cup chopped onion
- 1 stalk celery, finely chopped
- 2 medium carrots, finely chopped
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper
- 8 cup liquid (broth from ham hock and water combined)
- 1 bay leaf
- 3/4 teaspoon dry thyme
- Soak peas for 8 hours if necessary or follow directions on the pea bag: sort, rinse,
cover with 6 cups of water, bring to a boil, then cover and simmer for 30 to 45 minutes.
- Simmer ham hock for 1 hour in 8 cups water.
- When done, save the hock and broth, and cut the meat from the hock.
- Sauté onion in butter for 3 min.
- Add celery and carrots and sauté for 2 more min.
- Add garlic and sauté for 30 sec.
- Add the chopped ham and the useable parts of the hock.
- Cook until browning begins
- Add the rinsed peas, salt pepper and crushed pepper flakes.
- Cook for several minutes with stirring.
- Add reserved broth from hocks and water to total 8 cups of liquid.
- Add bay leaf and thyme
- Simmer until peas are tender- 20-30 min
- Discard bay leaf
- Serve with warm pita or naan bread
Comments: 1/11/2017 - I prepared the peas as recommended on the bag, simmering
for 45 minutes made them very soft. I used 1 teaspoon of salt substitute and
microwaved the onion for a minute before sautéing it.
Source: Bill Burke, who got it from celebrity chef Emeril Lagasse
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