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Soup
Split Pea Soup |
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This recipe was featured on
"You're the Chef" episode #503.
Buy this episode from WVIA.
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Yield: three quarts
Ingredients:
Ham Stock
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1 each |
ham bone |
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2 c. |
mixed celery, onion and carrot trim |
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1 each |
bay leaf |
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4 each |
parsley stems |
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3 qt. |
water |
Soup - Step 1
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1/4 c. |
clarified butter |
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1 c. |
carrots, chopped small |
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1 c. |
Spanish onions, chopped small |
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1 c. |
celery, chopped small |
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6 c. |
ham stock (from above) |
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1 each |
bag, split peas |
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1/2 c. |
parsley, chopped |
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1 tsp. |
thyme, dried leaves |
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1 each |
bay leaf |
Soup - Step 2
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1 Tbsp. |
clarified butter |
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1 c. |
ham, chopped small |
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3 c. |
potatoes, eyes removed, chopped medium, covered with water |
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to taste |
salt |
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to taste |
ground black pepper |
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Ham Stock procedure:
Simmer the bones, vegetables, herbs and water together over medium heat for about 2 hours, or until the bone falls apart. Drain off the liquid, save any ham that falls of the bone, and then discard the vegetables and the bone. Chill the ham and cut into small pieces.
Soup - Step 1 procedure:
Heat a 6-quart soup pot over medium high heat and add the butter, carrots and onions. Stir frequently and allow the vegetables to brown. Add the celery and cook until it is bright in color. Add the stock, peas and herbs. Lower the heat to medium-low and simmer for about 1 hour, stirring occasionally to prevent the peas from sticking to the bottom. The peas should become soft and start to dissolve and thicken the soup.
Soup - Step 2 procedure:
Fry the ham in the butter over high heat until it is browned. Add it to the soup along with the potatoes and the water they are in. Simmer for an additional 30 minutes until the potatoes are tender.
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