Description:

Pea Soup Lovers' Delight

Source:

Eric Hanson

Serves/Makes:1 gallon

Ingredients

• 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

Preparation

• 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.

Comments

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.