Split Pea Soup
From ttaaccoo 14 years ago
- 120 minutes to make
- Serves 8
Time factor for stock cubes can stretch into 2 days. (it is patient!) The "TIME" in le box relates to split-pea soup. Perfect for an extreme snowy day!
Ingredients
- Part I very low- shopping list
- fat pork bouillon that stores in freezer in "icecube" form These cubes come in handy when a dish is blah, or very quick hot and sour soup,.. Party dips additions... shopping list
- 2-4 ham hocks (my faves are non-nitrated) Put in a large pot, and cover with water. Simmer, replacing water as necessary . Cook the hocks until the meat floats and falls off the bones. When the bones are bare, refrigerate. After 12 to 24 hours, scrape off the layer of fat which has risen to the top. shopping list
- After the fat is removed, heat the stock + the chunks of meat, and discard any rind and bones. I next pour the stock/meat into icecube trays and freeze. When frozen hard, trnsfer the stock cubes into a freezer-safe container. ( I use gallon zip-locks). shopping list
How to make it
- Making the Soup:
- 2 cups split peas--washed 2 times in cool water , at same time, looking for stones or?
- 6 to 8 cups water. Put the peas and the water in a soup pot. Bring to a boil. While waiting for the heat to rise, throw in the following:
- 1 chopped onion
- 4 shallots, chopped
- 1/4 tsp marjarom
- veggie bouillon cube and let it all simmer until the split peas
- are soft. Then add the following:
- 6 stock cubes (above recipe)
- 2 carrots, chopped
- 2 stalks celery, chopped
- Simmer about another 30 minutes~ soup will thicken . Adjust seasoning with salt and pepper and ? minced fresh garlic is nice!
People Who Like This Dish 2
- hungrybear Miner, MO
- lanabade Goshen, NJ
- valinkenmore Malott, WA
- ttaaccoo Buffalo, NY
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The Rating
Reviewed by 2 people-
A goody
hungrybear
in Miner loved it
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High 5,sounds good!
lanabade
in Goshen loved it
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