Number of servings :
Type of meal : | Soups | Soups
Special diet :
15 mL (1tbsp) olive or canola oil
125 mL (4 oz) shallots or small white onions, finely chopped
2 stalks celery, coarsely chopped
1 mL (1/4 tsp) caraway seeds
1.75 L (7 cups) water or chicken stock
1 small ham hock (8 oz/250 g)
750 (2-1/2 cups) yellow or green split peas
2 carrots, diced
15 mL (1tbsp) chopped parsley
1/2 mL (1/8 tsp) pepper
1 bouquet garni (see below)
In a 4-quart saucepan, heat the oil over moderate heat. Add the shallots, celery, and caraway seeds, then about 30 mL (2 tbsp) of the water, and sauté, stirring frequently, about 5 minutes, until softened and slightly browned.
Meanwhile, cut off as much fat from the ham hock as possible. Stir the split peas into the saucepan, then add the ham hock with the remaining water, the carrots, and bouquet garni. Bring to a boil and simmer the soup, partially covered and stirring occasionally, about 1 hour, until the split peas are very tender and the ham comes easily off the bone.
Remove the soup from the heat and discard bouquet garni. Lift out the ham and cut the meat from the bone, reserving the juices. Add the ham and juices to the soup, return to the heat, and simmer about 5 minutes longer. Stir in the parsley and pepper.
Made with parsley stems and 1 bay leaf (hold together parsley stems and bay leaf in a small bunch; wind a piece of kitchen string around the herbs a few times, then tie the two ends together; leave one length of string long in order to tie it to the pan handle).
Makes 2 L (8 cups).
Imported on 2011-01-20 16:41:26 — Original ID:481