| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Soups | 4 | Servings | |
INGREDIENTS
| Garlic Croutons- | ||
| 2 | T | Unsalted butter |
| 2 | T | Vegetable oil |
| 2 | Cloves garlic, crushed | |
| 3 | Day-old white bread, to 4 | |
| Soup- | ||
| 1 | Smoked ham hock | |
| 2 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 432
Calories From Fat: 288
Total Fat: 32.6g
Cholesterol: 56mg
Sodium: 887.3mg
Potassium: 589.8mg
Carbohydrates: 24.8g
Fiber: 7g
Sugar: 9.7g
Protein: 11.7g