Posts: 20,453
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Joined: Nov 2007
Jean, I think you're right!
Here you go Barbara. I don't think I'm going to use the cloves and will add a potato, but I think that's all the changes I'm making. My butcher didn't have a ham bone, so I'm going with the ham hocks...simmering right now.
* Exported from MasterCook *
Split Pea Soup a La Julia Child Recipe
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
The Ham Stock
2 well-washed and scrubbed split ham hocks
3 quarts water
1 cup chopped carrot (coarse is fine)
1 cup chopped onion
1 stalk celery -- chopped
3 bay leaves
1 teaspoon thyme
5 whole cloves or allspice berries
The Soup
3 tablespoons butter
2/3 cup diced celery
2/3 cup diced onion
1/2 cup diced carrot
3 tablespoons flour
2 quarts ham stock -- heated
1 1/2 cups split peas or yellow split peas
For the stock, put the ham hocks in a kettle with water to cover by 2 inches.
Make an herb bouquet with washed cheesecloth, using the bay leaves, thyme and cloves or allspice.
Put this in the pot, along with the carrots, onions and celery.
Simmer 3 to 4 hours with the kettle cover slightly open. Or, simmer in crockpot for 8 hours on low.
Skim occasionally.
Strain and degrease. Easiest way to degrease is to make ahead and chill, remove fat when cold.
Freeze if you want.
To make the soup, set a saucepan over medium heat and melt the butter.
Saute the vegetables, stirring, for 5 minutes.
Blend in the flour and cook, stirring for 3 minutes.
Remove from the heat and cool briefly, blend in the hot ham stock and the split peas.
Bring to a simmer, stirring.
Cover and cook about 45 minutes until peas are tender.
Salt and pepper to taste after 1/2 hour of simmering.
When cooked, mash or puree the soup depending on the consistency you want.
Garnish with homemade croutons or sauteed ham bits if desired.
Source:
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Daphne
Keep your mind wide open.