Servings: 6
Active Time: 15 Minutes
Total Time: 2 Hours 30 Minutes
Ingredients:
2 tablespoons grapeseed oil
1 large onion
2 medium carrots
2 stalks celery
2 cloves garlic
4 cups green split peas
1 each ham hock
12 cups chicken stock
3 each bay leaves
1 ½ teaspoons salt, coarse
½ teaspoon pepper, white
Procedure:
1. To make the soup, place a heavy-bottomed pot over low heat and add the oil. Finely chop the onion, celery and carrots and transfer each of them to the pot. Cook until translucent, about 5 minutes. Add the crushed garlic and cook for about 30 seconds or so or until fragrant.
2. Add the peas, ham hock, stock, bay leaves, salt and pepper and bring the soup just to a boil. Then turn the heat down to a simmer and cook for 2 to 2 1/2 hours or until the peas start to break down. Stir occasionally. At about the 2 hour mark, remove the ham hock and let cool for a few minutes. Then remove the fat and bone, and discard. Shred the ham meat into larger pieces and return to the soup.
Recipe Type: AuthenticTotal Time: 2 Hours 30 Minutes
Ingredients:
2 tablespoons grapeseed oil
1 large onion
2 medium carrots
2 stalks celery
2 cloves garlic
4 cups green split peas
1 each ham hock
12 cups chicken stock
3 each bay leaves
1 ½ teaspoons salt, coarse
½ teaspoon pepper, white
Procedure:
1. To make the soup, place a heavy-bottomed pot over low heat and add the oil. Finely chop the onion, celery and carrots and transfer each of them to the pot. Cook until translucent, about 5 minutes. Add the crushed garlic and cook for about 30 seconds or so or until fragrant.
2. Add the peas, ham hock, stock, bay leaves, salt and pepper and bring the soup just to a boil. Then turn the heat down to a simmer and cook for 2 to 2 1/2 hours or until the peas start to break down. Stir occasionally. At about the 2 hour mark, remove the ham hock and let cool for a few minutes. Then remove the fat and bone, and discard. Shred the ham meat into larger pieces and return to the soup.
Recipe Author: Chef Tim O'Donnell
Chef Background:
Executive Chef, The Watermark Restaurant
Chef-Instructor at the Institute for the Culinary Arts, Omaha, NE
Chef-Instructor at Metropolitan Community College, Dept. of Culinary Arts, Hospitality, and Horticulture
Source: http://faculty.mccneb.edu/tjodonnell/CHRM%201120/Soup%20and%20Sauce%20Cookery.pdf