| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
La, Times |
8 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
lg |
Onions; chopped |
| 1 |
tb |
Chopped garlic |
| 1 |
lb |
Green split peas; picked over, |
|
|
And rinsed |
| 4 |
cn |
Low-sodium chicken broth -; (14 1/2 oz ea) |
| 4 |
c |
Water |
| 1 |
|
Smoked ham shank |
|
|
(or 2 smoked ham hocks) |
| 2 |
|
Bay leaves |
| 1 |
ts |
Dried thyme |
| 1 |
ts |
Freshly ground pepper |
| 6 |
lg |
Celery stalks; chopped |
| 5 |
|
Slender carrots; thinly sliced |
INSTRUCTIONS
Heat oil in 5-quart pot over medium-high heat. Add 1 chopped onion (about 2
cups) and 1/2 tablespoon garlic. Cook until softened, stirring often, about
4 minutes. Add peas, broth, water, ham shank, bay leaves, thyme and pepper,
then bring to a boil, reduce heat and simmer, covered, 1 hour. Remove ham
shank, trim meat off bone and return meat to pot. Discard bone. Add celery,
carrots and remaining chopped onion and garlic. Simmer, covered, stirring
occasionally, until carrots are tender and soup slightly thickened, about
40 minutes. Adjust seasoning to taste. Can be served immediately,
refrigerated up to 4 days or frozen for up to 1 month. (Note: The soup
thickens considerably when stored in the refrigerator or freezer.) When
ready to serve, gently reheat, stirring in water until it's the consistency
you like. The soup should be thick and well-seasoned. Yields 6 to 8
main-course servings, 11 to 12 cups.
Each of 8 servings: 258 calories; 1,665 mg sodium; 13 mg cholesterol; 10
grams fat; 31 grams carbohydrates; 13 grams protein; 3.37 grams fiber
Recipe Source: Los Angeles Times - 01-06-1999
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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