Sunday, December 23, 2012

Soup of the Week - Split Pea with Ham Hocks

Oh it's raining, it's pouring, the old man is snoring --
It is definitely soup weather.  We received some leeks, and turnips from Eatwell Farm this week, so I decided to use up some of the bounty in a split pea soup. 

Split Pea Soup

2 cups green split peas, washed and drained
2 ham hocks
10 cups chicken broth
2 daikon radishes, diced
6 carrots, diced
2 onions, diced
6 white potatoes, diced
5 stalks celery, diced
3 leeks, cut into thin rounds
1 TBSP celery seed
1 TBSP dried parsley
1 TBSP Italian seasoning
2 tsp. dried thyme
2 tsp. salt
fresh ground black pepper
3-4 TBSP olive oil

In a large heavy bottomed pot, heat the olive oil then add the onions and leeks.  Allow these to cook for 5 minutes or so, stirring occasionally.  Add the radishes, carrots, celery, celery seed, parsley, Italian seasoning, thyme, salt and black pepper.  Mix thoroughly and 'sweat' the vegetables on low heat with the pot covered for 5-10 minutes, stir once or twice during that time.  Add the chicken broth and enough water to cover the veggies by an inch or so, bring to a boil.  Add the potatoes, split peas and ham hocks.  Reduce heat to a light boil once everything has again come to a full boil.  Cook until peas are tender and ham begins to fall off the ham hocks.  Remove the hocks, cool them.  While they cool, puree the vegetables in the pot with an immersion stick blender or in batches in a regular blender.  Reheat the soup, pick any meat off the ham hocks and return to the pot as well.  Serve with fresh french bread and a salad for a great lunch.  Enjoy!

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