| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Soups, Meats, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Split green peas |
| 2 |
qt |
Water |
| 1 |
tb |
Vegetable oil |
| 3 |
|
Onions, chopped |
| 2 |
|
Cloves garlic, finely chopped |
| 1 |
|
Rib celery, chopped |
| 2 |
|
Carrots, chopped |
| 4 |
c |
Chicken stock |
| 8 |
oz |
Smoked ham in 1 piece, trimmed (preferably Black |
|
|
Forest) |
| 1/4 |
c |
Chopped fresh parsley |
| 1/2 |
c |
Whipping cream |
|
|
Salt & freshly ground pepper to taste |
| 4 |
oz |
Thinly sliced smoked ham |
|
|
(preferably Black Forest), cut into julienne |
INSTRUCTIONS
GARNISH:
Soak the peas in the water for 1 hour.
Heat the oil in a heavy, large saucepan over medium-low heat. Add the
onions an garlic and cook until translucent, stirring occasionally, about
10 minutes. Add the celery and carrots and cook for 5 minutes.
Drain the peas and rinse. Add them to the pan.
Stir in the stock and bring to a boil.
Stir in the 8 oz. piece of ham and parsley. Reduce the heat, cover and
simmer until the peas are very tender, about 1 1/2 hours.
Remove the ham from the soup. Taste the ham and reserve if it is still
flavorful. Puree the soup in batches in a food processor or blender.
Return to the saucepan and thin with chicken stock or water if necessary.
Cut the reserved ham into 1/2 inch cubes and return to the soup if desired.
Stir in the cream and heat through. Season with salt and pepper.
Ladle the soup into bowls. Garnish with the julienned ham and serve. (The
soup can be prepared four days ahead. Cover and refrigerate. Thin with
chicken stock or water if necessary before serving.) *Lower fat Version:
Omit the whipping cream. Reduce the amount of ham or omit it entirely.
Yield: 8 - 10 servings. Typed in MMFormat by cjhartlin@msn.com Source:
Cooking with Bonnie Stern.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 28, 1998
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