Friday, May 14, 2010

Recipe: Split Pea Soup

Normally by mid May I would stop making hardier winter type soups but this has been an unusual May in the San Francisco Bay Area. Much cooler and rainier than usual so something warm sounds good.

I find the trick to making split pea soup that is less likely to create gas problems is to soak the split peas over night and to change the water several times. You can also just take a Beano tablet as a precaution if split pea soup normally bothers you.

I also pan roast my garlic and onions in olive oil before adding the carrots and celery. I like to cook the vegetables first to add a richer flavor. I also look for a ham hock that does not have sodium nitrate so that it is less salty tasting. Or any ham that does not contain sodium nitrate. I also recommend low sodium chicken broth as well.

Serve with a nice crusty bread and a green salad.

2 C split pea, soak overnight or for at least 3 hours, change the water at least 3 times

1 clove of garlic minced

1 yellow onion chopped

1 Tbl Olive oil

3 carrots diced

4 stalks of celery, diced

64 oz of low sodium chicken broth

1 ham hock (about 2 lb w/bone)

Sauté the garlic and onions until they start to brown add the carrots and celery cook until browned. Add the chicken broth and scrape down the browned bits of vegetables. Add the split peas and ham hock. Cook covered on low heat for about 3 hours. Add additional broth as needed.

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