Saturday, January 9, 2010

Split Pea Soup


  • 8 cups cold water

  • 1 small ham hock (I usually use precooked ham)

  • 1 lb split green peas (about 2 cups)

  • 1 large carrot, peeled and diced

  • 1 large celery stalk, diced

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • small bunch parsley

  • 1 tsp dried thyme

  • 1 bay leaf

  • ground black pepper

  • croutons

Combine water, ham and split green peas in a pot. Bring to a boil, reduce heat and simmer 1 hour. Stir in carrot, celery, onion, garlic, parsley, thyme and bay leaf. Simmer until ham hock and peas are tender, about 1 hour more. Season with lots of ground black pepper to taste. Remove the ham hock. Discard bone, skin and fat. Dice meat and return to soup. For a thicker soup, simmer to desired consistency. Garnish with croutons.

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