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Ingredients
- 1 pound split peas
- 3 pork hocks (~2 1/4 lb) or 1/4 lb smoked pork shank with 1 smoked pork neck bone
- 2 1/2 quarts water
- 1/4 pound bacon diced, fried crispy, fat not drained
- 2 medium onions, diced
- 2 stalks celery, sliced
- 4 green onions, diced
- 2 parsley springs, chopped
- 1/2 t. dried rosemary
- 1 t. dried thyme leaves
- 2 t. dried summer savory leaves
- 1 bay leaf
- 1 1/2 t. salt
- 1/4 t. ground black pepper
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Instructions
- Prep - dice 1/4 lb bacon
- Prep - dice 2 medium onions
- Prep - slice 2 stalks celery
- Prep - chop 2 parsley sprigs
- Put 1 lb split peas, 3 pork hocks, and 2 1/2 quarts water in stock pot, bring to a boil, the lower to a simmer
- Cook bacon until crispy; do not drain
- Add the onions, celery, and parsley to bacon pan and cook until onions are translucent
- Add the veggies and spices to the simmering peas
- Stir, cover, and continue cooking on simmer for two hours
- Remove bay leaf and discard.
- Remove hocks and let cook before removing meet from bones and cut into 1/4 to 1/2 inch pieces
- Return meat to soup
- Taste test, add salt to taste, garnish with chopped parsley
- Serve!
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Note:
The choice of meat depends on what you like.
Hocks (with skin) add gelatin which thickens and enriches the soup.
Fresh hocks are good as well.
Smoked hocks (or shank) add savory smokiness but with less gelatin.
Jan made this for Mom for her 94th birthday. She loved it!
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