Monday, October 5, 2009

Split Pea Soup

I enjoy a rib sticking soup as a meal in the cooler weather so I throw this soup together and make a muffin or homemade bread to go with it. But " To puree or not to puree, that is the question ? ..... I don't puree my soup although the recipe says to but if you prefer it that way instead just remove the hock and process the soup. Then add the ham off the hock and some heavy cream if you like it to the soup afterwards.

1 8 oz cup dry split peas , rinsed and sorted
1 small meaty ham hock
8 cups water
4 tbls. butter
1 med. chopped onion
2 potatoes ,peeled and cubed
2 stalks chopped celery
salt and pepper
1/2 cup heavy cream (optional)

Place the peas in the water with the ham hock and simmer 2 hours on low heat stirring occasionally. In a small pan heat the butter and cook all the vegetables until slightly tender. Add those to peas and cook til beans are tender about an hour. Add salt and pepper. Remove the bone to cool and take meat off it. (puree the soup if desired at this point) Add ham meat to the soup along with the heavy cream and serve. Serves 6 to 8 people

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