Thursday, February 14, 2008

Pea Soup


This is a great recipe to make when you have a ham bone left over. We had a spiral sliced ham when my daughter was home from college and I put the bone and the leaving in the freezer. When it snowed the other day it was my signal to make this simple and stick to your ribs comfort food. You have to make the homemade croutons. It just isn't the same without them.

Pea Soup

Stock

Ham Bone and left over ham
1 onion
2 carrots
2 celery ribs
bay leaf
thyme
6 pepper corns
water

Place all ingredients in stock pot. Add enough water to cover. Bring to boil. Skim any scum that rises to the top. Lower heat to a gentle simmer, cook for 4 or more hours. Strain stock and put aside ham bone and ham pieces. Chill stock and remove fat. You should have 6 to 8 cups of stock.

Soup

2 leeks
2 ribs celery
2 carrots
2 T olive oil
ham stock
1 bag of dried peas, rinsed and picked through
salt and pepper to taste
ham or smoked sausage
croutons


Dice the leeks, carrots and celery. Sweat the vegetables in the olive oil. Add the ham stock and simmer for about 1 hour. Add the dried peas and simmer for 45 minutes to an hour until peas are tender. Take about half of the soup and put through a food mill. Shred the left over ham or dice the smoked sausage and add to soup. Correct for seasoning. Serve soup with croutons.

Croutons

Good quality bread cubed
olive oil
garlic salt

Toss bread in olive oil and bake in one layer until brown and crispy. Sprinkle with garlic salt.

1 comment:

SciFiDrive said...

Pea soup!
great on a rainy cold day or a storm.

I sometimes add some pasta noodles taste great.

you should also try turkey bones after thanksgiving.