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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Time factor for stock cubes can stretch into 2 days. (it is patient!) The TIME in le box relates to split-pea soup. Perfect for an extreme snowy day! Ingredients:
part i very low |
fat pork bouillon that stores in freezer in icecube form these cubes come in handy when a dish is blah, or very quick hot and sour soup,.. party dips additions... |
2-4 ham hocks (my faves are non-nitrated) put in a large pot, and cover with water. simmer, replacing water as necessary . cook the hocks until the meat floats and falls off the bones. when the bones are bare, refrigerate. after 12 to 24 hours, scrape off the layer of fat which has risen to the top. |
after the fat is removed, heat the stock + the chunks of meat, and discard any rind and bones. i next pour the stock/meat into icecube trays and freeze. when frozen hard, trnsfer the stock cubes into a freezer-safe container. ( i use gallon zip-locks). |
Directions:
1. Making the Soup:
2. 2 cups split peas-washed 2 times in cool water , at same time, looking for stones or?
3. 6 to 8 cups water. Put the peas and the water in a soup pot. Bring to a boil. While waiting for the heat to rise, throw in the following:
4. 1 chopped onion
5. 4 shallots, chopped
6. 1/4 tsp marjarom
7. veggie bouillon cube and let it all simmer until the split peas
8. are soft. Then add the following:
9. 6 stock cubes (above recipe)
10. 2 carrots, chopped
11. 2 stalks celery, chopped
12. Simmer about another 30 minutes~ soup will thicken . Adjust seasoning with salt and pepper and ? minced fresh garlic is nice!
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