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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Keep this on hand when you go out jogging or exorcising. Makes a great rib-sticking soup. Ingredients:
1 (1 lb) package split peas |
2 quarts water |
1 teaspoon salt (to taste) |
1 teaspoon black pepper (to taste) |
1 bay leaf |
1 teaspoon leaf thyme, crumbled |
2 whole cloves |
1 large onion |
2 medium potatoes, peeled and diced (3 cups) |
1/2 lb cooked ham or 1/2 lb ham hock, diced (whichever) |
1/2 lb smoked sausage or 1/2 lb little smokies sausage, sliced |
2 large leeks, well washed and sliced |
2 large celery ribs, thinly sliced |
2 tablespoons chopped fresh parsley |
Directions:
1. Wash and sort peas.
2. Combine peas, water, salt, pepper, bay leaf and thyme in a large pot or Dutch oven.
3. Press cloves into onion, and add to pot (if using a ham hock you may wish to add it now so it becomes more tender- but NOT the smoked sausage, as they split if overcooked).
4. Bring mixture to a boil, then lower heat, cover, and simmer, stirring occasionally, until peas are tender, about 1 hour.
5. Remove the onion and bay leaf.
6. Puree soup through a coarse sieve or in batches in the blender (be careful not to burn yourself!); return mixture to the pot.
7. (I like to leave a little bit not pureed for texture).
8. Add potatoes, ham, sausage.
9. leek and celery.
10. Simmer uncovered about 25-35 minutes, or until potatoes are tender.
11. Taste for seasoning and garnish soup with chopped parsley before serving.
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