Sunday, January 6, 2013

Split Pea and Ham Soup - Slow Food with Soul

For our first post this year, we made one of our favorite winter dishes. Rich and hearty but surprisingly low in fat. Perfect for these cold nights. Serve with warmed sourdough bread or our Cheddar and Chive Biscuits. This recipe does need to be started a day in advance as we make the ham stock the first day, and let it chill overnight so we can skim all the fat before making the soup.
Serves 6.

Ingredients for Stock:
4 Liters of cold water
1 Ham hock2 Carrots, halved
1 Onion, quartered
6 Peppercorns
4 Bay Leaves
3 Stalks celery, halved

Ingredients for Soup:
Ham stock from above
2 Cups split green peas, rinsed
1 Cup of ham, cubed or shredded
2 Carrots, cut in rounds
Salt and Pepper

1. Take the ham hock and cut into thirds. This will allow us to get the most flavour out.
2. Put all the ingredients into a large stock pot and bring to a rolling boil, turn town heat, cover, and simmer for 2-3 hours. DO NOT ADD SALT. 
3. Turn off the heat and allow to cool for 1 hour.
4. Using a colander, strain the soup into a large pot or bowl.
5. Refrigerate overnight.
6. The next day, remove and discard the congealed fat from the surface of the stock. Stock will be gelatinous, this is a good thing.
7. Bring the strained and fat free stock up to a boil.
8. Add split peas, and simmer for 1 hour, stirring occasionally. Time to cook may vary.
9. When the peas are cooked, add veggies and cook for 10 minutes. Add ham and cook to heat through.
10. Season with salt and pepper to taste.

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