Yellow Split Pea Soup
This recipe will serve 6-8 people
Ingredients
2 Cups (1 Pound) Dried Yellow Split Peas
3 Pounds Smoked Ham Hocks
11/2 Cups Finely Chopped Onions
1/2 Cup Finely Chopped Celery
1 Tablespoon Salt
2 Quarts Water
Method
1. Wash the dried peas in a sieve under cold
running water, discarding any that are discolored.
2. Place the peas in a heavy 5 - 6 quart casserole
and add the ham hocks, onions, celery, salt and water.
3. Bring to the boil over a high heat, reduce
the heat to low, cover tightly and simmer for 1 hour.
4. Remove the cover and continue to simmer for
about 20 minutes longer or until the ham show no resistance when pierced
deeply with the point of a small knife or skewer.
5. Transfer the ham hocks to a chopping board
or platter and, with a small, sharp knife, remove the skin and bones.
Discard the skin and bones and cut the ham into 1/2-inch cubes.
6. Return the ham cues to the soup and simmer
for 2 or 3 minutes to heat them through. Taste for seasoning and ladle
the soup into a heated tureen of individual bowls. Serve at once.
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