Split Pea Soup Recipe
Split Pea Soup doesn€™t only include peas but also a variety of veggies. Mushy peppercorns and herbs with diced meat make this soup exceptionally delicious. You can now make this recipe of Split Pea Soup by noting our directions.
Ingredients
3 or 4 ham hocks and or bones with meat
1 pair pig's feet, blanched and rinsed
2 cups sliced onion
1 cup chopped carrots
2 garlic cloves, minced
2 cups chopped celery and leaves
2 tablespoons butter and/or rendered ham fat
1-1/2 cups dried green and/or yellow split peas
12 black peppercorns, lightly crushed
3 sprigs parsley
1 bay leaf
2 tablespoons crumbled dried fines herbes
6 cups water and juice from canned ham and or chicken stock
1 cup evaporated milk
Additional water or stock, if needed
Crumbled dried marjoram, salt and black pepper to taste
Dry sherry
Directions
Brown ham hocks and/or bones, pig's feet and vegetables in butter.
Add peas, peppercorns, herbs and water, juice and/or stock.
Cover, bring to boil, lower heat and simmer, stirring occasionally, 3 hours.
Remove ham hock and pig's feet.
Dice meat and set aside.
Force through food mill or sieve, pushing as much pulp through as possible.
Reheat with reserved meat and evaporated milk, thin with stock if desired, and adjust seasonings with marjoram, salt and pepper.
Just before serving add dry sherry to taste.
Add peas, peppercorns, herbs and water, juice and/or stock.
Cover, bring to boil, lower heat and simmer, stirring occasionally, 3 hours.
Remove ham hock and pig's feet.
Dice meat and set aside.
Force through food mill or sieve, pushing as much pulp through as possible.
Reheat with reserved meat and evaporated milk, thin with stock if desired, and adjust seasonings with marjoram, salt and pepper.
Just before serving add dry sherry to taste.
