Split Pea Soup
if you do have a ham hock or leftovers from a spiral cut ham, you can also use a small piece of precooked ham from grocery store.
Cut into cubes and add with water and herbs.
Cut into cubes and add with water and herbs.
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What you need:
1 lb yellow split peas 2 1/2 qt water 1/2 lb ham hock or leftovers from spiral cut ham. 1 onion 2 carrots 1 tsp Herbs de Provence salt and pepper |
Method:
Dice the carrots and the onion.
In a heavy soup pot, sauté the onion and carrots in part olive oil part butter.
Rinse the yellow peas and add them to the soup pot.
Add the water, Herbs de Provence and ham hock.
Bring to a boil, skimming froth, and then reduce the heat and simmer, partially covered, until peas are tender and falling apart, 1 to 1 1/2 hours.
Remove the ham hock from the soup.
Remove the meat from the bone, and then shred the meat back into the soup.
Let cool before serving
Dice the carrots and the onion.
In a heavy soup pot, sauté the onion and carrots in part olive oil part butter.
Rinse the yellow peas and add them to the soup pot.
Add the water, Herbs de Provence and ham hock.
Bring to a boil, skimming froth, and then reduce the heat and simmer, partially covered, until peas are tender and falling apart, 1 to 1 1/2 hours.
Remove the ham hock from the soup.
Remove the meat from the bone, and then shred the meat back into the soup.
Let cool before serving