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Split Pea Soup with Smoked Ham
1 lb Split peas (about 2 cups)
12 c Water (or more)
1 1/2 lb Smoked ham hocks
3 md Onions - chopped
1 tb Chopped garlic
1 Bay leaf
1 ts Whole allspice
Soak split peas overnight in large pot with enough cold water to
cover by at least 3 inches. Drain. Return split peas to pot. Add
12 cups water, ham hocks, chopped onions, garlic, gay leaf and
allspice. Bring to boil. Reduce heat to medium and cook until split
peas are tender, stirr occasionally and adding more water as
necessary if soup becomes too thick, about 2 hours. Remove ham
hocks from soup and cool slightly. Cut skin and fat from ham hocks
and discard. Cut meat from bones and return meat to soup. Season
soup with Tabasco, salt and pepper. (Can be prepared 1 day ahead.
Cover and refrigerate.) Bring soup to simmer. Ladle into bowls.
Sprinkle with croutons and serve.
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