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[at-l] Ham and Split Pea Soup
- Subject: [at-l] Ham and Split Pea Soup
- From: janl2@xxxxxxxxxxxxxx (Jan Leitschuh)
- Date: Tue, 14 Jan 2003 09:07:52 -0500
Any reason this wouldn't rehydrate?
Any tips to ensure success? less h20, etc?
Anyone ever rehydrate soup?
I was thinking of loading up on the vegetables to make a hot soup for
my eating pleasure the first month on the Trail. Heat, add a squirt of
olive oil... mmm, hot food...
Any way to boost the protein?
Chicken broth? (is there protein in broth?)
Salivating Shoe
Ham and Split Pea Soup
1 pound dried split peas
1 ham hock
3 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
2 teaspoons minced garlic
1 pound Smithfield ham, chopped
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
8 cups water
1 bay leaf
2 teaspoons fresh thyme
Place the peas in a large pot or bowl, cover with water by
2 inches and soak 8 hours or overnight. Drain the peas
and set aside.
Score the ham hock. Place in a pot, cover with water and
bring to a boil. Reduce heat and let simmer for 1 hour.
Drain and set aside.
In a large pot, melt the butter over medium-high heat.
Add the onions and cook, stirring, for 2 minutes. Add the
celery and carrots and cook, stirring, until just soft,
about 3 minutes. Add the garlic and cook, stirring, for 30
seconds.
Add the ham hock and ham and cook, stirring, until
beginning to brown. Add the drained peas, salt, pepper,
and pepper flakes, and cook, stirring for 2 minutes. Add
8 cups of water, the bay leaf and thyme, and cook,
stirring occasionally, until the peas are tender, about 1
hour. (Add more water as needed, if the soup becomes
too thick or dry.)
Remove the bay leaf and discard. Adjust the seasoning,
to taste,
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Jan Leitschuh Sporthorses Ltd.
Website:
http://www.mindspring.com/~janl2/index.html
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