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

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-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

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Split Pea Soup

Share

Lobo
Moderator
Moderator

Posts : 17752
Thanked : 875
Join date : 2013-01-12

Split Pea Soup

Post by Lobo on Mon Feb 08, 2016 10:27 pm


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.



  • Printer Friendly Version





  • 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


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 Sat Dec 03, 2016 10:32 am