About the Recipe
Split Pea Soup has been a family favorite for decades. Served with a nice bread.
Ingredients
1 lb of Split Peas
1 to 1 1/2 lb Ham hock with bone
32 oz Chicken Stock
2 Russet potatoes diced to 1/4 pieces
2 Large carrots diced to 1/4 pieces
1 Celery stalk diced to 1/4 pieces
I large Shallot diced
3 Garlic cloves diced
Salt, Pepper, Thyme
Preparation
First cut the potatoes. Place them on a microwave plate, salt and cook them for 5 minutes. Let the potatoes stay in the microwave as you prepare the others. They will continue to cook.
In a stock pot add olive oil, carrots and celery. Cook for about 5 to 8 minutes on medium until they soften. Add the potatoes from the microwave, the shallot and garlic. You made to add a little more olive oil. Stir until all is incorporated. Cook all together for about 3 to 5 minutes. You don't want to burn the burn the garlic or shallot. Add the black pepper and thyme to taste. I use a tablespoon of each.
Add the chicken stock and the peas and stir all together. Add the Ham hock and cook on medium low for about 2 hours until the peas are done. Remove the Ham and trim all the meat from the bone, dice and return to the soup.
You are ready to eat. Serve with your favorite bread, French is my choice with this.
Savtini Tip:
You can add garlic powder to the potatoes before microwaving them for some extra flavor.