Yellow Split Pea Soup from Epicurious.com |
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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 8 |
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REVIEW by A Cook from Brooklyn on 11/16/09: I had split peas in my kitchen, and purchased a ham hock. Never used one before. For everyone who have not - be warned - it provides great flavor, but it very, very smokey. I am not crazy about it. I think it would be more successful to use a ham bone instead. This recipe is also very similar to French Canadian Pea Soup. I wish I had seen this video prior to embarking on a 2-3 hour soup-making venture, with mediocre results. Ingredients:
1 lb yellow split peas, picked over |
2 quarts water |
1/2 lb meaty salt pork, rinsed if crusted with salt and cut into 1/2-inch cubes or 1/2 lb meaty ham bone or 1/2 lb meaty ham hock |
2 lbs onions, finely chopped (5 medium) |
1 medium leek, chopped and rinsed (white and pale green parts only) |
2 tablespoons unsalted butter |
1 teaspoon fresh chives, chopped |
1/2 teaspoon dried savory, crumbled |
2 teaspoons salt |
1/2 teaspoon black pepper |
Directions:
1. Rinse peas and combine in a 6- to 8-quart heavy pot with water, salt pork, and half of onions. Bring to a boil, skimming froth, then reduce heat and simmer, partially covered, until peas are tender but not falling apart, 1 to 1 1/2 hours.
2. Cook leek and remaining onions in butter in a large heavy skillet over moderate heat, stirring, until softened, about 10 minutes. Add to soup along with chives, savory, salt, and pepper and continue to simmer, partially covered, until peas are falling apart and soup is thickened, 1 to 1 1/2 hours. Remove ham bone or ham hock, if using, then shred meat and return meat to soup.
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