Split Pea Soup a La Julia Child

Split Pea Soup a La Julia Child

czwartek, 23 stycznia 2014

Split Pea Soup a La Julia Child

Time: 5 hrs 40 mins

Ingredients

• 2 well-washed and scrubbed split ham hocks
• 3 quarts water
• 1 cup chopped carrot (coarse is fine)
• 1 cup chopped onion
• 1 stalk celery, chopped
• 3 bay leaves
• 1 teaspoon thyme
• 5 whole cloves or 5 allspice berries

Directions

• 1 For the stock, put the ham hocks in a kettle with water to cover by 2 inches.
• 2 Make an herb bouquet with washed cheesecloth, using the bay leaves, thyme and cloves or allspice.
• 3 Put this in the pot, along with the carrots, onions and celery.
• 4 Simmer 3 to 4 hours with the kettle cover slightly open.
• 5 Or, simmer in crockpot for 8 hours on low.
• 6 Skim occasionally.
• 7 Strain and degrease.
• 8 Easiest way to degrease is to make ahead and chill, remove fat when cold.
• 9 Freeze if you want.
• 10 To make the soup, set a saucepan over medium heat and melt the butter.
• 11 Saute the vegetables, stirring, for 5 minutes.
• 12 Blend in the flour and cook, stirring for 3 minutes.
• 13 Remove from the heat and cool briefly, blend in the hot ham stock and the split peas.
• 14 Bring to a simmer, stirring.
• 15 Cover and cook about 45 minutes until peas are tender.
• 16 Salt and pepper to taste after 1/2 hour of simmering.
• 17 When cooked, mash or puree the soup depending on the consistency you want.
• 18 Garnish with homemade croutons or sauteed ham bits if desired.