The Melting Pot 2.0/The Melting Pot 2.0.iso/food/soups/split_pe.a08

Internet Message Format | 1995-09-27 | 2KB

From: [e-mail] (Esther Vail)
Newsgroups: rec.food.recipes
Subject: Thick Split Pea Soup
Date: 31 Jul 1995 12:40:47 -0500
Organization: University of Minnesota
Message-ID: <[e-mail]>


This comes from the Boston Globe Cookbook with alterations I've
worked up over the years.

THICK SPLIT PEA SOUP

1 smoked ham hock, or a few smoked neck bones (optional)
5 cups water
1 cup dried green or yellow split peas
1 carrot, peeled and diced
1 stalk celery, diced (include some of the leaves)
1 medium onion, chopped
1/4 teaspoon ground thyme
a clove garlic, minced or pressed
1 small bay leaf
1 whole clove
1 teaspoon or more to taste salt
1/2 teaspoon freshly-ground pepper
1/2 teaspoon liquid smoke (optional if not using ham hock)
3/4 c. finely-diced cooked ham (optional if not using ham hock)
up to 1/4 c. lemon juice, to taste

      If using ham hock, simmer in the 5 cups of water until tender, which
will take several hours.  Drain liquid into container and allow to stand
overnight so you can remove fat.  Remove meat from bone, dice, and reserve
to add to soup.  Next day remove fat from broth, strain, add everything
but the liquid smoke and the lemon juice.  (Note:  if you omit the
broth-making step, you will start this recipe using the 5 cups of water at
this point.) Bring to a boil, reduce to a simmer, cover, and cook until
the peas disintegrate, about three hours.  Add meat from ham hock, or the
optional cooked ham in its place, and season with liquid smoke, if
desired, and lemon juice.  Makes about 1 1/2 quarts and freezes well.

Esther H. Vail, Rochester NY ([e-mail])