Side Pannel
Split Pea Soup W/smoked Ham
Split Pea Soup W/smoked Ham
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Vegetables, Soups
Ingredients List
- 1 lb Split green peas
- 2 qt Water
- 1 tb Vegetable oil
- 3 Onions, chopped
- 2 Cloves garlic, finely
- -chopped
- 1 Rib celery, chopped
- 2 Carrots, chopped
- 4 c Chicken stock
- 8 oz Smoked ham in 1 piece,
- -trimmed (preferably Black
- Forest)
- 1/4 c Chopped fresh parsley
- 1/2 c Whipping cream
- Salt & freshly ground pepper
- -to taste
- GARNISH:
- 4 oz Thinly sliced smoked ham
- (preferably Black Forest),
- -cut into julienne
Directions
Soak the peas in the water for 1 hour.
Heat the oil in a heavy, large saucepan over medium-low heat. Add the
onions an garlic and cook until translucent, stirring occasionally, about
10 minutes. Add the celery and carrots and cook for 5 minutes.
Drain the peas and rinse. Add them to the pan.
Stir in the stock and bring to a boil.
Stir in the 8 oz. piece of ham and parsley. Reduce the heat, cover and
simmer until the peas are very tender, about 1 1/2 hours.
Remove the ham from the soup. Taste the ham and reserve if it is still
flavorful. Puree the soup in batches in a food processor or blender.
Return to the saucepan and thin with chicken stock or water if necessary.
Cut the reserved ham into 1/2 inch cubes and return to the soup if desired.
Stir in the cream and heat through. Season with salt and pepper.
Heat the oil in a heavy, large saucepan over medium-low heat. Add the
onions an garlic and cook until translucent, stirring occasionally, about
10 minutes. Add the celery and carrots and cook for 5 minutes.
Drain the peas and rinse. Add them to the pan.
Stir in the stock and bring to a boil.
Stir in the 8 oz. piece of ham and parsley. Reduce the heat, cover and
simmer until the peas are very tender, about 1 1/2 hours.
Remove the ham from the soup. Taste the ham and reserve if it is still
flavorful. Puree the soup in batches in a food processor or blender.
Return to the saucepan and thin with chicken stock or water if necessary.
Cut the reserved ham into 1/2 inch cubes and return to the soup if desired.
Stir in the cream and heat through. Season with salt and pepper.
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