Split Pea Soup With Smoked Ham
|Olive oil/Canola oil||1 Tablespoon|
|Shallots/Small white onions||4 Ounce, finely chopped|
|Celery stalks||2 , coarsely chopped|
|Caraway seeds||1⁄4 Teaspoon|
|Water/Chicken stock||7 Cup (112 tbs)|
|Ham hock||8 Ounce (1 Small)|
|Split peas||2 1⁄2 Cup (40 tbs) (Yellow Or Green)|
|Carrots||2 , diced|
|Bouquet garni||1 (Made With Parsley Stems)|
|Chopped parsley||1 Tablespoon|
1. With a trimming knife, cut off as much fat from the ham hock as possible, and keep aside.
2. In a saucepan, heat the oil over moderate heat.
3. Add the shallots, celery, and caraway seeds.
4. Then, add about 2 tablespoons of the water.
5. Saute the vegetables, stirring frequently, for about 5 minutes.
6. Stir the split peas into the saucepan.
7. Add the trimmed ham hock, the carrots, bouquet garni, and the remaining water.
8. Bring the mixture to a boil.
9. Reduce the heat and simmer the soup, partially covered and stirring occasionally, for about 1 hour, until the split peas are very tender and the ham comes easily off the bone.
10. Remove the soup from the heat.
11. With a slotted spoon, take the bouquet garni out and discard it.
12. With the same spoon, lift out the ham from the soup.
13. Cut the meat from the bone, reserving the juices. Discard the bone.
14. Add the ham and juices back into the soup.
15. Return the soup to the heat, and simmer for about 5 minutes longer.
16. Stir in the parsley and pepper before taking it off the heat.
Serve with bread.