Split Pea Soup




A small ham hock or a hambone
2 cups green split peas, rinsed and picked over
8 cups cold water
1 large carrot, diced
1 large celery rib, diced
1 medium onion, diced
2 garlic cloves, minced
1 Bouquet Garni
Salt and black pepper to taste
Soup Croutons


Combine in a soup pot the hambone, split peas, and water. Bring to a boil, reduce the heat, and simmer for 1 hour. Stir in carrot, celery, onion, garlic, and Bouquet Garni. Simmer until the ham hock and peas are tender, about 1 hour more. Season with salt and black pepper to taste.

Remove from heat and remove the ham hock or hambone. Discard the bone, skin, and fat; dice the meat. Return it to the soup. For a thicker soup, simmer to the desired consistency. Stir to blend before serving. Garnish with soup croutons.


Source: Joy of Cooking (75th)
Tags: soup
Submitted by samuel on Wed, 06 Aug 2008