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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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I've since modified the original to do it in pressure cooker (about an hour total prep time), but the original was a slow cooker/crock pot version.
Wuffy didn't split the stages of the ham and the peas in either one (everything cooked together at once, once the veggies were sauteed), but the basic ingredients are very similar.
Vargr's version adds some garlic powder, salt pork, and somewhat less ham. Quite frequently, smoked pork neck bones go in too, if the hocks are a bit 'wimpy'. In addition, chicken stock substitutes for most of the water.
At the finish stage, after removing all the bony bits, a quick session with the immersion blender turns it all creamy and thick. Then it's on to a simmer, with a ring of Kielbasa, lightly scored around the outer circumference, cooked on top of the soup (takes about 10-15 minutes).
We serve the soup with crusty bread, and a hunk of the Kielbasa in each bowl.
In Vargr's style, the soup is very thick, closer to a bisque, with little broth between the veggie bits.
(Wuffy skips the celery too, most times)
Last edited on Sun Feb 12th, 2012 01:01 am by Vargr
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