Good Cooking since 1995
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Works in most Browsers
1/2 lb green split peas
2 tbsp. salted
butter
1 1/2 cups onion, diced fine
2 quarts ham stock from
cooking the ham hocks
salt and freshly ground black pepper
the
pulled and shredded ham Preparation:
Melt the butter in a large saucepan over a medium-low
heat and sweat the onion until soft and translucent. Add the rinsed peas
(picked over and rinsed the peas until the water runs clear at the
moment before adding it to them to the pot) and the stock, bring to a
boil, reduce the heat to a simmer and skim off any scum. Simmer until
the peas are very soft, between 20-45 minutes. Blend about
three-quarters of the soup in a blender or use an immersion blender,
until smooth, adding a little more stock if it's too thick. Season to
taste. Return to the saucepan with the unblended soup, add some of the
ham and warm through.
Garnish---
Croutons are just what's
needed but you must make homemade ones and use Vienna bread. Slice the
bread 3/4 of an inch thick and ten slice each slice into 1/2 in thick
finger pieces, meat some butter and tossed the bread with it. Do use too
much or too little butter, just enough to lightly coat the bread. Bake
on a sheet pan in a 350 F oven until lightly golden and so the are
crisp, let cool.
Serve in warmed bowls, use a nice deep bowl.
Ladle in the London Fog and top with 4 or five crouton and bog them up
and down just a bit---now---ENJOY!