split_pea
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split_pea [2022/05/14 19:08] jforbes |
split_pea [2024/01/02 19:46] (current) jforbes |
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| * 2 teaspoons dried leaf marjoram | * 2 teaspoons dried leaf marjoram | ||
| * 1 lbs. cups green split peas | * 1 lbs. cups green split peas | ||
| - | * 12 cups chicken stock | + | * 6 cups chicken stock |
| ===== Preparation ===== | ===== Preparation ===== | ||
| - Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes. | - Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes. | ||
| - Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.) | - Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.) | ||
split_pea.1652569723.txt.gz · Last modified: 2022/05/14 19:08 by jforbes