Split Pea Soup
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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 olive oil and 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 olive oil and 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.