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Split Pea Soup with Ham Hocks
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| I like my split pea soup with plenty of texture, so I puree only half of this recipe, leaving the remaining chunks intact. Homemade stock and a long, slow simmer are the keys to the soup’s full flavor.
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| 1 |
16-ounce package |
dried spit green peas |
| 1 |
tablespoon |
olive oil |
| 1 |
tablespoon |
butter |
| 1 |
large |
onion, minced |
| 2 |
teaspoons |
salt |
| 2 |
teaspoons |
crushed garlic |
| 1 |
teaspoon |
freshly ground black pepper |
| 2 |
medium |
carrots, chopped |
| 2 |
ribs |
celery, chopped |
| 1 |
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bay leaf |
| 1–1 ½ |
pounds |
ham hocks, split* |
| 6 |
cups |
chicken stock |
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*Have your butcher split the ham hocks for you.
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Directions |
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- Cook the split peas according to the directions on the package. Set aside.
- Place the olive oil and butter in a large, heavy-bottomed pan set over medium heat.
- Add the onions and salt and cook until golden and translucent.
- Add the garlic, pepper, carrots, celery, and bay leaf, and mix well. Adjust the heat to prevent burning and cook for 10 minutes.
- Add the cooked split peas, ham hocks, and chicken stock and stir well.
- Cover partially with a lid, lower the heat to a slow simmer, and cook for 30 minutes.
- Remove from the heat. Carefully ladle out about half the soup, and puree it using a food mill or blender. Stir the pureed mixture back into the pot.
- R emove the ham hocks. Strip away and discard all visible fat. Shred the meat and return it to the soup. Discard the bones.
- Adjust the seasonings.
- Ladle into bowls and serve.
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Preparation time: Less than 90 minutes.
A Barbara Adams Beyond Wonderful recipe.
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