| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Soups | 4 | Servings | |
INGREDIENTS
| —Garlic Croutons— | ||
| 2 | tb | Unsalted butter |
| 2 | tb | Vegetable oil |
| 2 | Cloves garlic; crushed | |
| 3 | sl | Day-old white bread; (to 4) -Soup— |
| 1 | Smoked ham hock | |
| 2 | tb | Vegetable oil |
| 2 | Carrots; finely chopped | |
| 1 | Onion; finely chopped | |
| 1 | Stalk celery; finely chopped | |
| 1 | lb | Split green peas; picked over and, rinsed |
| 6 | c | Chicken stock or broth; or more if needed |
| Salt and freshly ground pepper | ||
| 1/2 | c | Heavy cream |
INSTRUCTIONS
Prepare garlic croutons: Remove crusts from bread slices and cut into 1/2-inch cubes. In a small skillet, melt butter with the oil over medium heat. Add garlic and bread cubes. Cook, stirring often, for 5 to 7 minutes, until croutons are golden brown and fragrant. Transfer the croutons to a paper towel-lined plate and set aside. For the soup: Put the ham hock into a large saucepan and add enough cold water to cover. Bring to a boil over high heat, reduce the heat to medium, and simmer for 20 minutes. Drain and rinse under cold running water. In a large pot, heat the oil over medium-high heat. Add carrots, onion and celery. Cook, stirring often, for 5 minutes, or until onion is softened. Add split peas and cook for 2 minutes longer. Add ham hock and stock and season with salt and pepper. Increase the heat to high and bring to a boil. Reduce heat and simmer, partially covered, stirring often, for 45 minutes to 1 hour, until split peas are very tender, adding additional stock if the soup seems too thick. Transfer the ham hock to a plate and set aside. In a food processor or blender, puree the soup in batches. Pour the soup through a strainer set over a large bowl, pressing hard on the solids with the back of a spoon to extract as much liquid as possible. When cool enough to handle, remove all the lean pieces of ham and finely dice them. Put soup and cream into a large saucepan, season with salt and pepper if necessary, and reheat. ladle the soup into bowls and top with the diced ham and garlic croutons. NOTES : Reprinted in The Sacramento Bee January 14, 1998 Recipe by: "Comfort Food: Soup" by Charles Pierce Posted to recipelu-digest Volume 01 Number 527 by Crane Walden <cranew@foothill.net> on Jan 14, 1998
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”