Some good recipes.
Split Pea Soup
Source: From the test labs of SomethingEdible.com.
Servings: Serves 6-8 folks.
Prep Time: 20 minutes
Cook Time: 9 hoursHam Hock Stock
The Soup Proper
Instructions:
For the Stock-
For the Soup-
Add the water and the hocks to an appropriately-sized slow cooker. Set the heat to low, cove, and let it go for 6 hours. Add onion, carrots, and celery and continue cooking on low for 2 more hours. At the end of the slow cook, reserve the pork hocks and strain the rest to separate the worn-out veggies (discard 'em). Cool to room temperature and refrigerate the stock until you're ready to make soup (or move directly on to the next step if you can't wait).
Into a 4 quart pot over medium heat, melt the butter and add the onion, carrots, celery, garlic, salt, thyme, sage, black pepper, and cayenne. Sweat for 10 minutes stirring occassionally to prevent any burning. When the onion gets translucent, and the carrots start to get tender , add the ham stock and the dried, rinsed split peas. Still over medium heat, bring the proto-soup just to a boil. Cover, reduce heat to low, and simmer for 30-35 minutes or until peas are just tender.
Ladle out 2 cups worth of soup and blend the reserved soup until smooth. Stir the blended soup back into the pot. Dice up the pork hocks reserved from the stock-making and add that to the soup along with the sour cream and Balsamic vinegar to finish.
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