Split Pea And Ham Soup Recipe
Ingredients
| Cold water | 6 Cup (16 tbs) | |
| 1 medium-size yellow onion, peeled and studded with 3 whole cloves | ||
| 1 medium-size yellow onion, chopped (1 cup) | ||
| 1 meaty smoked ham hock (about 1 pound) | ||
| Carrots | 4 Large, peeled | |
| 2 cups dried green split peas, sorted and rinsed | ||
| 2 stalks celery, finely chopped (1 cup) | ||
| Garlic | 3 Clove (5gm), minced | |
| Bay Leaf | 1 | |
| Salt | 1/4 Teaspoon | |
| 1/4 teaspoon hot red pepper sauce Carrot curls | ||
Directions
1. ln a 6-quart Dutch oven, combine the water, both of the onions, the ham hock, carrots, split peas, celery, garlic, and bay leaf, and bring to a boil over moderately high heat. Lower the heat, and simmer, covered, for 1 1/4 hours or until the split peas are tender.
2. Using a slotted spoon, transfer the ham hock to a cutting board. When cool enough to handle, cut the meat into bite-size pieces and stir back into the soup, discarding the bone. Discard the bay leaf and whole onion. Stir in the salt and red pepper sauce and garnish with the carrot curls.
2. Using a slotted spoon, transfer the ham hock to a cutting board. When cool enough to handle, cut the meat into bite-size pieces and stir back into the soup, discarding the bone. Discard the bay leaf and whole onion. Stir in the salt and red pepper sauce and garnish with the carrot curls.
Chef
