Homestyle Pea Soup

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Homestyle Pea Soup

Recipe Information
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.

Recipe Information

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.