Split Pea Soup
|Ham hocks/Bones with meat / both||4|
|Pig's feet||2 , blanched and rinsed (Use 1 Pair)|
|Sliced onion||2 Cup (32 tbs)|
|Chopped carrot||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chopped celery and leaves||2 Cup (32 tbs)|
|Butter/Rendered ham fat / combination of both||2 Tablespoon|
|Dried split peas||1 1⁄2 Cup (24 tbs) (Green / Yellow)|
|Black peppercorns||12 , lightly crushed|
|Crumbled dried fine herbs||2 Tablespoon|
|Water and juice/Chicken stock / both||6 Cup (96 tbs) (From Canned Ham And / Or Chicken Stock)|
|Evaporated milk||1 Cup (16 tbs)|
|Water/Stock||1 (As Needed)|
|Crumbled dried marjoram||1 Tablespoon|
|Black pepper||To Taste|
|Dry sherry||1 (Adjust Quantity If Needed)|
Brown ham hocks and/or bones, pig's feet and vegetables in butter.
Add peas, peppercorns, herbs and water, juice and/or stock.
Cover, bring to boil, lower heat and simmer, stirring occasionally, 3 hours.
Remove ham hock and pig's feet.
Dice meat and set aside.
Force through food mill or sieve, pushing as much pulp through as possible.
Reheat with reserved meat and evaporated milk, thin with stock if desired, and adjust seasonings with marjoram, salt and pepper.
Just before serving add dry sherry to taste.