Print Friendly Recipe
- Pea Soup Lovers' Delight
- Eric Hanson
- 1 bag dried peas
- 2 bay leaves
- 1 smoked hamhock
- 2 stalks celery with leaves, chopped
- 2 carrots, chopped
- 1 yellow onion, peeled, chopped
- 5 cloves garlic, chopped fine
- 2 tsp (10 ml). black pepper
- 1 tsp (5 ml). red pepper
- 1 tsp (5 ml). white pepper
- 1 tsp (5 ml). thyme
- 1 tsp (5 ml). oregano
- THE NIGHT BEFORE:
- In a 6 qt. pot, pour the peas and enough water to cover.
- Stir for a minute and carefully drain the water without losing any peas.
- Then re-add 4 quarts (3775 ml) water.
- Add the bay leaves.
- Carve the hamhock, removing and discarding the skin and gristle.
- Remove all the meat, and trim the fat from the meat.
- Trim the fat and gristle from the bone.
- Add the bone to the peas and water, cover, and let stand overnight.
- Chop the meat from the hamhock.
- Place the chopped meat and all the chopped vegetables in a plastic bag and refrigerate overnight.
- THE NEXT MORNING:
- Add the bag of chopped vegetables and meat to the pot.
- Bring to a boil.
- When the soup comes to a boil, a brownish foam will appear--spoon this off.
- When you have the soup still boiling and the foam spooned off, add the spices and stir well.
- Reduce heat to a simmer and cover.
- Allow to simmer for 6-8 hours.
- After simmering, remove the bone.
- Allow the soup to cool and siphon off the fat that rises to the top.
- After cooking, all the vegetables should have dissolved--if not, you can run the soup through a blender or food processor.
- Serve with hot, fresh baked corn bread.
- This takes time to make, but you can divide up the work segments so it doesn t really take much time out of your schedule. The flavor is magnificent, the soup is hearty. It s perfect as a hot soup when the weather is cold.
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