Split Pea Soup, My Way Too |
|
 |
Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
|
Another fine split pea soup recipe for my Never to be Restaurant . Ingredients:
2 cups dried split peas |
2 quarts water |
1 large onion, chopped |
1 chopped garlic clove |
2 -3 carrots, chopped |
1 stalk celery & leaves, chopped |
1/4 cup chopped parsley |
1 ham shank or 1 ham hocks, with meat or 1 meaty ham bone |
1 teaspoon fresh ground pepper |
1 bay leaf |
2 cups light cream |
1 cup milk (or 2 cups for thinner soup) |
1/2 cup california dry sherry |
salt and pepper |
Directions:
1. Place first 10 ingredients in heavy pot. Cook over low heat, stirring occasionally for 3 hours until peas are soft. Remove from heat.
2. Remove ham from the bone, dice and set aside, discarding skin and bone.
3. Remove bay leaf.
4. Using immersion blender, puree soup to desired consistency. (Alternately, remove 2-3 cups of soup and place in a blender to puree.).
5. Return ham to kettle and add cream, milk and Sherry.
6. Add salt and pepper to taste.
7. Simmer for 15-20 minutes, stirring.
8. Serve, adding a splash more sherry on top of each portion, if desired.
|
|