Ham And Split Pea Soup

Recipe Ingredients

1 lb	454g / 16oz	Dried split peas
1		Ham hock
3 tablespoons	45ml	Unsalted butter
1 cup	62g / 2.2oz	Finely-chopped yellow onions
1/2 cup	55g / 1.9oz	Finely-chopped celery
1/2 cup	55g / 1.9oz	Finely-chopped carrots
2 teaspoons	10ml	Minced garlic
1 lb	454g / 16oz	Smithfield ham - chopped
1 teaspoon	5ml	Salt
3/4 teaspoon	3.8ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Crushed red pepper flakes
8 cups	1896ml	Water
1		Bay leaf
2 teaspoons	10ml	Fresh thyme
		Parmesan Truffled Potato Chips - (see recipe)

Recipe Instructions

Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.

Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.

In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.

Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)

Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E43) - from the TV FOOD - NETWORK

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