Thursday, March 14, 2013

Split Pea Soup

2 ham hocks
3 tbl. canola oil
2 stalks celery, chopped
2 carrots, cubed
3 slices bacon, diced
20 oz. bag split peas
3 cloves garlic, smashed
1 large onion, chopped
4 ½ cup water
½ cup sherry
1 tsp. ground black pepper
1 tsp. sea salt

·        Put oil in a large Dutch oven
·        slice the skin on the ham hock in 3 or 4 places
·        cook the hocks in the oil over medium heat, turning occasionally (about 10 minutes)
·        add the bacon and cook 5 to 10 minutes more
·        add onion, celery, garlic and carrots and sautĂ© about 10 minutes
·        add the garlic and continue cooking another 5 minutes
·        add water, sherry, salt and pepper
·        bring to a boil, then cover and reduce heat
·        simmer for about 2 hours, stirring occasionally
·        remove the ham hocks, remove the fat & skin and chop any meat left on the bone and return to broth
·        wash the split peas and add them to the broth
·        cook over medium heat for about 2 hours stirring every 10 minutes or so
·        using a slotted spoon, remove about half of the peas from the broth, along with the other veggies and put into a food processor.
·        Puree for a few minutes, then return to the pot
·        Serve hot with some homemade bread!

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