Tuesday, January 3, 2012

Split Pea Soup

1 (1lb.) pkg. dried split peas
2 lbs. ham hocks
1 medium onion (chopped)
3 stalks celery (chopped)
1 clove garlic (minced)
1/8 teas. Pepper
Salt to taste ( I put 2 teas.)
Parsley sprigs

Combine all of your ingredients in a Dutch oven. Bring to a boil, reduce heat and simmer uncovered, 1 hour or until peas are soft.  Remove ham hock. Put pea mixture through a food mill or sieve. (I ran mine in small batches through a food processor). Cook over low heat until thoroughly reheated. Add salt to taste and garnish with parsley sprigs if desired.

1 comment:

  1. Add the ham pieces back into the soup after you purée it.


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