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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 8 |
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This recipe came about from a number of experiments on my part. I found I didn't like the less-than-natural liquid smoke flavor they add to ham hocks these days, so I searched for an alternative. Country Ham Chips are made by Stadler's Country Ham. They are chopped up, uncooked pieces of country ham that I found at my local Food Lion store. Ingredients:
10 ounces country ham (country ham chips) |
16 ounces split peas, picked clean |
1 tablespoon chicken bouillon granule |
2 bay leaves |
1 teaspoon marjoram |
4 teaspoons curry powder |
3 stalks celery, chopped |
5 carrots, peeled and chopped |
14 cups water (around-about) |
Directions:
1. Place all ingredients in a large crockpot. Cook on HIGH for 4-5 hours.
2. Take out bay leaves and meat. Discard bay leaves and allow meat to cool a bit. Using blender or hand blender, puree soup until smooth.
3. De-fat meat and shred into soup-size pieces. Put back into the soup.
4. I usually allow the soup to cool fully in the fridge overnight and skim the fat off of the soup, but that is up to personal preference.
5. Serve with crusty bread.
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