Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Split Pea Soup

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Split Pea Soup Empty Split Pea Soup

    Post by Lobo Mon 08 Feb 2016, 9:27 pm

    Split Pea Soup Img60l
    Split Pea Soup

    Prep Time: 10 minutes
    Cook Time: 75 minutes
    Servings: 6
    Dried peas and beans have long been menu standards of the winter months. Richly flavored split peas paired with smoked ham hocks is a classic cold-weather combination. Top with buttery croutons before serving, if you like.





    • 72

    Ingredients:


    • 2 smoked ham hocks, each about 3/4 lb.
    • 1 1/2 cups yellow or orange split peas
    • 2 Tbs. unsalted butter
    • 1 yellow onion, coarsely chopped
    • 1 carrot, peeled and coarsely chopped
    • 8 cups chicken stock, vegetable stock,
       canned broth or water, plus more as needed
    • Salt and freshly ground pepper, to taste
    • Coarsely chopped fresh flat-leaf parsley

    Split Pea Soup Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Marani Kondoli Vineyards Mtsvane-Kisi, Georgia from our Wine Club.

    Directions:

    Bring a large saucepan three-fourths full of water to a boil over high heat. Add the ham hocks and simmer for 1 minute. Drain and set aside. Pick over the split peas and discard any misshapen peas and stones. Rinse the peas and drain.

    In a soup pot over medium heat, melt the butter. Add the onion and carrot and sauté, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the ham hocks, split peas and the 8 cups stock. Bring to a boil, reduce the heat to low and simmer gently until the peas are soft, 50 to 60 minutes.

    Remove from the heat. Remove the ham hocks and let stand until cool enough to handle. Let the soup cool slightly.

    Using a blender and working in batches, puree the soup on high speed until smooth, about 2 minutes for each batch. Return the puree to a clean soup pot. Alternatively, process with a stick blender in the pot. Thin the soup with more stock, if needed. Place the soup over medium heat and reheat to serving temperature. Season with salt and pepper.

    While the soup is heating, remove the meat from the ham hocks and discard the skin and bones. Cut the meat into small pieces and add to the soup. Stir to heat through.

    To serve, ladle the soup into warmed bowls and garnish with parsley. Serve hot.
    Adapted from Williams-Sonoma Seasonal Celebration Series, Winter, by Joanne Weir (Time-Life Books, 1997).

      Current date/time is Fri 29 Mar 2024, 1:18 am