How to make it

  • Rinse the peas well. Add the dried peas to a pot of water about twice the water as peas bring to a boil and salt it. Shut the heat allow the peas to sit in the salted water about 1 hour. They will double in size rinse again before adding to the soup.
  • Heat a heavy Dutch oven or soup pot on medium heat until very hot. Add enough oil to cover the bottom surface. When the oil is hot add the celery and onion mix well to coat all with the oil. Add the garlic after the celery and onion start to clarify. Add the Carrots the Potatoes then season well with salt and pepper.
  • Reduce the heat slightly to medium low and add the bay leafs. If it looks to dry and there is not enough oil add a touch more oil. Add the peas mix well after a few minutes and add just enough wine or sherry to cover the bottom of the pot. Stir to coat all in the pot and add the ham and the ham hocks. Allow the wine to reduce and cook off all the alcohol about 2 or 3 minutes.
  • Add the stock and bone if availablecover and bring to a boil. Remove the cover reduce the heat to a simmer and allow to cook until you have reached the desired consistency and texture. Taste and adjust with salt and pepper.
  • Plate with croutons and serve immediately.

People Who Like This Dish 2
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes