Monday, January 7, 2013

Yellow Split Pea Soup

* 2 tablespoons olive oil
* 1 cup coarsely chopped yellow onion
* 1 tablespoon minced garlic
* 1 pound yellow split peas
* 1 pound carrots, cut into 1½‐inch pieces
* ¼ pound celery, cut into 1½‐inch pieces
* 1 smoked ham hock
* 8 cups chicken stock
* Freshly ground black pepper
* Salt


1. Heat the oil in a heavy large pot over medium‐high heat. Add the onion and garlic, reduce the heat to medium‐low, and cook, stirring occasionally, until tender, 5 to 7 minutes. Add the remaining ingredients, raise the heat to high, cover, and bring to a boil. Reduce the heat to medium and simmer uncovered, stirring occasionally, until very thick and creamy, about 2 hours. Remove the ham hock, chop as much or as little of the meat as you like, and return it to the soup, discarding the bone.
2. Season with salt to taste. (You may not need any salt because the ham hock can be quite salty.)

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