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Tuesday, September 9

Split pea soup

Split peas, dried
1 pound
Ham hock or bone
1 pound
Onion, chopped
1 ½ cups
Celery, chopped
1 cup
Carrot, chopped
1 cup
Potatoes, unpeeled, chopped
1 cup
Garlic, minced
5 cloves

Pepper, freshly ground

8 cups
  1. Place all ingredients in a large soup pot. 
  2. Bring to a boil. 
  3. Reduce heat and simmer, partly covered, for 1 ½ hours, stirring occasionally. 
  4. Remove the hock, and cut the meat into small pieces; return the meat to the pot.
Recipe from In a Cajun Kitchen by Terri Pischoff Wuerthner

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