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Sunday, March 3, 2013

Split Pea and Ham Soup





It's been cold all weekend here in Atlanta.  It was even spitting a little snow earlier.  Cold days are the best days to make a really comforting kind of soup.    I've never made this soup before today but I did use to eat it all the time in Amsterdam.  Mine turned out fantastic! I know it's kind-of green and the carrots are showing, but the taste is phenomenal.  The smokiness from those ham hocks really makes this soup.    Some people like to puree their finished product but I liked mine a little chunky!   And yes, I made my own croutons!






Pick through the peas and remove old, yellow or damaged peas, rinse and set aside.  Chop vegetables, heat olive oil in large stock pot and sauté the vegetables.  Add the peas, ham chunks, ham hocks, seasonings and stock.  Be sure to cover the peas and ham hocks by several inches of stock, can add water if stock is not enough.  Bring to a low simmer for 1 1/2 hours.    As it starts cooking you will see this foamy yellow stuff.  Remove foam with a ladle and continue to cook.  Stir every once in a while especially towards the end of the cooking time as the peas fall apart they might stick to the pan.



This is what it looks like when it is finished cooking and the ham hocks are removed.  (I'm taking these photos with my little point and shoot camera, I left my big camera back in Texas!)



Delicious!





The Recipe:


Split Pea and Ham Soup


Ingredients:



  • 1 lb bag of split peas
  • 1/4 cup olive oil
  • 1 medium onion, finely diced
  • 2 carrots, finely dices
  • 2 stalks of celery, finely diced
  • 1 1/2 lbs. Smoked ham hocks
  • 1 cup chopped ham
  • 2 quarts of low sodium chicken stock
  • 1/2 teaspoon oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper

Directions:
  1. Pick through the peas and remove old, yellow or damaged peas, rinse and      set aside.  
  2. Chop vegetables, heat olive oil in large stock pot and sauté the vegetables.  Add the peas, ham, ham hocks, seasonings and stock.  
  3. Be sure to cover the peas and ham hocks by several inches of stock, can add water if stock is not enough. 
  4. Bring to a low simmer for 1 hour.  
  5. Remove hocks and shred some of the ham from hocks.  Serves 5-6


Happy Eating!



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