Cream of Celery Soup
Month: January 2016
Classic Split Pea Soup with Ham Hocks
This split pea soup thickens up standing. In the event that it becomes a little too thick for your tastes, thin it with a little half and half.
Split Pea Soup with Ham Hocks
Ingredients
- 1 1/2 cups dried split peas
- 2 bay leaves
- 8 peppercorns
- 1 pound of ham hocks
- 1 1/2 cups fine diced onions
- 1 cup fine diced celery
- 1/2 cup fine diced carrots
- 2 quarts water
- 1 teaspoon sugar
- 1 to 2 teaspoons of salt as needed
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Instructions
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Pick over the split peas, and put them in a soup pot. Tie up the peppercorns and bay leaf in a sachet and add to the peas. Add the veggies, water, and seasonings.
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Bring everything to a boil, then reduce to a low simmer. Cover, and cook slowly until the peas have softened, stirring occasionally.
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Before serving, remove the spice sachet and the ham hocks. Adjust seasoning to taste.