Split Pea Soup With Smoked Ham Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
1 lb: split peas (about 2 cups),
12 cup: water (or more),
1 1/2 lb: smoked ham hocks,
3 medium: onions - chopped,
1 tablespoon: chopped garlic,
1: bay leaf,
1 teaspoon: whole allspice,
1: tabasco,
1: croutons,
Directions:
Soak split peas overnight in large pot with enough cold water to
cover by at least 3 inches. Drain. Return split peas to pot. Add 12
cups water, ham hocks, chopped onions, garlic, gay leaf and allspice.
Bring to boil. Reduce heat to medium and cook until split peas are
tender, stirr occasionally and adding more water as necessary if soup
becomes too thick, about 2 hours. Remove ham hocks from soup and
cool slightly. Cut skin and fat from ham hocks and discard. Cut meat
from bones and return meat to soup. Season soup with Tabasco, salt
and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Bring soup to simmer. Ladle into bowls. Sprinkle with croutons and
serve.
8 servings.
Source: Bon Appetit - December, 1993
Yield: 8 servings
Source from luhu.jp
cover by at least 3 inches. Drain. Return split peas to pot. Add 12
cups water, ham hocks, chopped onions, garlic, gay leaf and allspice.
Bring to boil. Reduce heat to medium and cook until split peas are
tender, stirr occasionally and adding more water as necessary if soup
becomes too thick, about 2 hours. Remove ham hocks from soup and
cool slightly. Cut skin and fat from ham hocks and discard. Cut meat
from bones and return meat to soup. Season soup with Tabasco, salt
and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Bring soup to simmer. Ladle into bowls. Sprinkle with croutons and
serve.
8 servings.
Source: Bon Appetit - December, 1993
Yield: 8 servings
Source from luhu.jp