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| Posted: Fri Feb 10th, 2012 06:41 pm |
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1st Post |
Melchar
Administrator
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Start by browning 2 diced onions in 2 Tbl olive oil in your cooking pot. Add 2 Cups of chunk-cut carrots & 2 stalks of celery **, brown for a minute.
Add 10 cups of water and at least 1 pound of diced up ham, 4 bay leaves and either a hambone or 2 hamhocks. Stir & bring to a boil, then simmer for 2 hours.
Then pull out bones, pull any remaining meat from the bones & add back to broth. Add 16 ounces of washed-off split peas & 1 teasp thyme. Bring back to boil, then down & simmer for another hour. At this point, if the soup is a little too thin, simmer with lid off for another 30-60 minutes, otherwise simmer covered for 30-60 minutes, then serve.
** my mom uses the celery, I leave it out
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| Posted: Sun Feb 12th, 2012 12:59 am |
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2nd Post |
Vargr
Vargr
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Yum! That sounds VERY close to this wuff's version!
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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| Posted: Wed Feb 15th, 2012 06:32 pm |
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3rd Post |
Melchar
Administrator
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I hadn't thought about salt pork [or bacon] - but BOTH of them are fabu ideas. Next batch I'll have to try 'em!
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