Andersen's Split Pea Soup
From Valoriest 9 years ago
- 2 hours to make
- Serves 6
Buellton,California classic from food.com.
Ingredients
- 1⁄2 lb dried split green peas shopping list
- 4 -6 cups chicken stock shopping list
- 2 ham hocks shopping list
- 1 bay leaf shopping list
- 1⁄2 onion, chopped shopping list
- 2 stalks celery, chopped shopping list
- 1 carrot, chopped shopping list
- 2 garlic cloves, minced shopping list
- 1⁄2 tablespoon oil shopping list
- salt, pepper to taste shopping list
How to make it
- Wash and drain the dried peas. Watch out for tiny ROCKS in the peas… the occur every so often and can break your teeth if left in! If you’d like to, cut off the ham from the bones, cube it and set aside. Some people leave it on and then cut it off after cooking, but cutting it off before will decrease the saltiness of the soup.
- Heat up the oil in a large pot, add the onion, celery, and carrot. Cook over medium heat until softened, about 3-5 minutes. Add the garlic and cook for about 1 minute more.
- Add the chicken stock, peas, ham bones, bay leaf, and bring to a boil. Cook half covered over low heat for about 1 to 1.5 hours stirring occasionally. When you get near the end of cooking, you can add the cubed ham. Add salt and pepper to taste.
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