Thursday, November 29, 2018
Split Pea soup-- Thanksgiving Leftovers
Thanksgiving here and gone-- we had a blast with family, friends, and the occasional near-disaster--like my setting a pie on fire in the broiler-- but at least it was hot! Or the fact that my oven konked out: BUT the turkey and ham were cooked.
And, speaking of ham....
Yesterday I got a bag of split peas-- I use GOYA brand.
I chopped up a small onion, three small carrots and threw these into a 6-8 oz pot with the ham bone.
I let this sizzle on high heat for about 10-15 minutes, turning it a lot, so nothing burned. The fat from the ham will help the vegetables soften.
Then when the smell is very delicious and the ham looks browned-- pour in 6 cups of water and bring to a boil.
Add an entire 16 oz bag of split peas, bring to boil again, then turn down to a simmer.
Let simmer for 30 minutes, then pepper to taste, and add a bay leaf should you wish; sometimes I do, sometimes I don't.
Stir frequently, and cook for another 30 minutes -- or until the peas are soft and soup starts to become thick.
Ham --whatever little was left on the shank--should be falling off bone.
Again, add pepper to taste.
And there you go--
It's free of all major allergens-- but I know some folks can't eat legumes.
And, we sometimes have it with cornbread [made without milk or eggs]--but then, it's not wheat free.
However-- this soup is hearty, great for cold weather and delicious all on its own.
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