1 pound split peas
One day before:
1 pound smoked ham shanks
1 onion, quartered
2 celery ribs, cut in three pieces
1 carrot, cit in 2 inch pieces
1 teaspoon coarse ground pepper
Put all in large sauce pan, cover with water. Bring to biol over high heat, cover and reduce heat to simmer for 4 hours. Once shank meat is tender remove from broth. Allow broth to cool and using immersion blender, puree the veggies. Pick meat from bones, dice the meat. Refrigerate broth and meat separately over night.
The next day:
In large sauce pan bring 4 cups of water and 2 cups of the ham broth to a boil, stir in 1 pound of split peas, reduce heat, cover and simmer (about 1 hour) until peas begin to fall apart, add more broth if needed. Peas should thicken soup without having to puree. Add diced meat. Add more broth to desired consistency, I like mine thick. Salt to taste. I used my Alderwood smoked Salt, terrific.
This made about 6-1 cup servings.
One day before:
1 pound smoked ham shanks
1 onion, quartered
2 celery ribs, cut in three pieces
1 carrot, cit in 2 inch pieces
1 teaspoon coarse ground pepper
Put all in large sauce pan, cover with water. Bring to biol over high heat, cover and reduce heat to simmer for 4 hours. Once shank meat is tender remove from broth. Allow broth to cool and using immersion blender, puree the veggies. Pick meat from bones, dice the meat. Refrigerate broth and meat separately over night.
The next day:
In large sauce pan bring 4 cups of water and 2 cups of the ham broth to a boil, stir in 1 pound of split peas, reduce heat, cover and simmer (about 1 hour) until peas begin to fall apart, add more broth if needed. Peas should thicken soup without having to puree. Add diced meat. Add more broth to desired consistency, I like mine thick. Salt to taste. I used my Alderwood smoked Salt, terrific.
This made about 6-1 cup servings.
