PA Baker
Master Chef
It's supposed to be cold and damp here tomorrow, so split pea soup is on order! I froze the ham bone from Christmas just waiting for weather like this.
1 (10 oz) bag green split peas
about 10 cups liquid (I used about 6 c chicken broth and 4 c water)
bacon grease
1 c celery, finely chopped
1/2 c onion, finely chopped
1/2 c carrot, finely chopped
1 meaty ham bone
1 bay leaf
1/4 tsp thyme
salt and pepper to taste
2 Tbsp butter
2 Tbsp flour
Rinse and sort peas. Add peas and liquid to stock pot. Bring to a boil and simmer for about 2 minutes. Remove from heat and cover and let sit for 1-2 hours.
Meanwhile, sauté vegetables in about 1-2 Tbsp bacon grease. Set aside.
After peas soak, add ham hock, bay leaf, thyme, and vegetables. Bring to a boil, cover, reduce heat and simmer 2-3 hours, or until peas are tender/falling apart.
Remove ham bone and bay leaf. Puree soup (I used my immersion blender. Gave it a nice "rough-puree".).
In a skillet, melt 2 Tbsp butter and stir in 2 Tbsp flour. Whisk in some soup, stirring constantly to make a thick roux.
Bring soup to slow boil and add in roux, stirring until thickened. Add salt and pepper to taste.
1 (10 oz) bag green split peas
about 10 cups liquid (I used about 6 c chicken broth and 4 c water)
bacon grease
1 c celery, finely chopped
1/2 c onion, finely chopped
1/2 c carrot, finely chopped
1 meaty ham bone
1 bay leaf
1/4 tsp thyme
salt and pepper to taste
2 Tbsp butter
2 Tbsp flour
Rinse and sort peas. Add peas and liquid to stock pot. Bring to a boil and simmer for about 2 minutes. Remove from heat and cover and let sit for 1-2 hours.
Meanwhile, sauté vegetables in about 1-2 Tbsp bacon grease. Set aside.
After peas soak, add ham hock, bay leaf, thyme, and vegetables. Bring to a boil, cover, reduce heat and simmer 2-3 hours, or until peas are tender/falling apart.
Remove ham bone and bay leaf. Puree soup (I used my immersion blender. Gave it a nice "rough-puree".).
In a skillet, melt 2 Tbsp butter and stir in 2 Tbsp flour. Whisk in some soup, stirring constantly to make a thick roux.
Bring soup to slow boil and add in roux, stirring until thickened. Add salt and pepper to taste.