Split Pea Soup
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Pease porridge hot, pease porridge cold, pease porridge in the pot, nine days old. This good, old-fashioned soup won't last that long! And when should you serve it? The second week of November has been National Split Pea Soup Week since 1969.
INGREDIENTS
2 cups dried split peas
8 cups water
1 smoked ham hock
2 onions, quartered
2 celery stalks, quartered
1 carrot, quartered
1 bay leaf
Salt and freshly ground black pepperCombine the peas, water, and ham hock in a large soup pot. Bring to a boil, reduce the heat, and skim off any foam that rises to the top of the pot. Add the onions, celery, carrot, and bay leaf. Simmer for 1 hour.
Remove the soup from the heat to cool slightly. Remove the ham hock and bay leaf. Process the soup in a blender until smooth. Return to the pot.
Dice the meat from the ham hock, discarding the skin, bone, and fat. Add the meat to the soup. Season to taste with salt and pepper. Thin the soup with water, if desired. Heat through before serving. The soup improves in flavor and thickens on standing. Thin again with water, if desired.
Makes 4 to 5 servings
VARIATION - SPLIT PEA SOUP WITH SMOKED TURKEY - Lean smoked turkey contributes the flavor - but none of the fat - of the traditional ham hock. Add 1/2 pound smoked turkey, all in one piece, along with the onions, celery, and carrot. Remove before processing in the blender and finely dice. Return to the processed soup and season to taste with salt and pepper.