Split Pea And Ham Soup
|Cold water||6 Cup (96 tbs)|
|Yellow onion||1 Medium, peeled|
|Yellow onion||1 Medium, chopped|
|Ham hock||1 Pound, smoked|
|Carrots||4 Large, peeled|
|Green peas||2 Cup (32 tbs), rinsed|
|Celery stalks||2 , finely chopped|
|Garlic||3 Clove (15 gm), minced|
|Hot pepper sauce||1⁄4 Teaspoon|
1. ln a 6-quart Dutch oven, combine the water, both of the onions, the ham hock, carrots, split peas, celery, garlic, and bay leaf, and bring to a boil over moderately high heat. Lower the heat, and simmer, covered, for 1 1/4 hours or until the split peas are tender.
2. Using a slotted spoon, transfer the ham hock to a cutting board. When cool enough to handle, cut the meat into bite-size pieces and stir back into the soup, discarding the bone. Discard the bay leaf and whole onion. Stir in the salt and red pepper sauce and garnish with the carrot curls.