Pea And Ham Soup
Submitted by brianjwood on August 21, 2003 at 5:41 am

DESCRIPTION
Pea & Ham Soup

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This is a hearty country soup I first encountered in Germany. It is simple, economical, and bursting with flavour. Perfect for a cold Winter's day, with lots of crusty, fresh bread.

1 large onion, peeled and sliced
12 oz split green peas*
Chicken stock
Smoked knuckle of pork (about 1/2 lb)**
Seasoning to taste.

* These are NOT lentils, they are small, about 1/8th inches across, maybe less, and come either green or yellow. We have always called them split peas, and they are used in Pease Pudding, a delicious accompaniment to Boiled Beef & Carrots! You will find them in a wholesale 'Scoop & Weigh' type of store, I am sure, maybe called soup thickeners.
** If the knuckle is very fatty, take off the skin and remove most of the fat and discard. Then use the skin and meat in the recipe.

Method
Sweat the sliced onions gently in butter, in a heavy bottomed pan, for about 15 minutes until soft, but not browned. Add the split peas, enough chicken stock, preferably home-made, to cover the peas to the same depth. Bring to the simmer, stirring well at first, add the pork knuckle, and continue simmering, stirring from time to time until the peas are completely mushy, maybe 40+ minutes. The heat should be very low, just barely at the simmer. After 10 minutes or so, skim off any scum that may rise to the top. If the soup looks too thick, add some more chicken stock, 2 fl oz at a time. It should be like heavy pouring cream. When the peas are fully soft and mushy, take out the pork, liquidize the peas thoroughly, then check the seasoning and adjust. I rarely add salt, but always plenty of fresh ground black pepper. Cut the pork meat into small chunks, (discard the skin) and keep warm. Serve into bowls and add a piece or two of meat to each bowl. N.B. When this soup cools, it thickens considerably. To reheat, add some stock, or water, and heat over a low flame, stirring regularly to avoid the bottom catching. It's far easier, covered, in a microwave on about 1/2 or 3/4 power.
Serves 6 - 8

• This topic was modified 8 years, 4 months ago by rottiedogs.