split pea soup with ham hock
i am looking for a split pea with ham hock recipe i would like this soup to be smooth and silky any suggestions
Cook a chopped onion, a stalk or two of celery and 2 chopped carrots in some olive oil until soft. Add a pound of split peas, a ham hock , a bay leaf, and 2 quarts of chicken broth or water and bring to a boil, skimming off scum. Lower heat, cook an hour or more until peas are as soft as you like; they will eventually disintegrate completely . Remove meat from hock and return to soup, season to taste with salt and pepper.
It should be very smooth, but you can always use a stick blender to smooth it further.
I like to throw in a little bit of red pepper flakes too, but most people don't. Enjoy.
Yellow, rather than green split peas are good too.
I've used ham hocks in a pinch, but to get it really smooth and silky you need a big ol' ham bone with lots of marrow in it.
You can try this one.
Split Pea Soup ala HH
Bacon grease rendered from 3 pcs bacon
2 Tbls vegetable oil
1 large onion, chopped
1 stalk celery, chopped
1 large carrot, chopped
1 Tbls minced garlic
2 quarts Chicken stock
1 lb green split peas
3 ham hocks
1 bay leaf
½ cup heavy cream
1 pinch Cayenne
Salt & pepper as needed
Add oil and saute mirepoix until onions become transparent (10-12 minutes). Add garlic and sauté 1 minute. Don’t let the garlic brown.
Add the stock, peas, ham hock and bay leaf and bring to simmer. Allow soup to simmer for 90 minutes or until peas are tender. Remove bay leaf and ham hock. Dice the meat.
Puree the soup with food processor or stick blender. Add cream. Salt and pepper to taste. Add cayenne until you can just taste it in the back of your throat.
Add the ham hock and serve.
The cayenne is optional as is the cream and pureeing but it does make it somewhat unique.
Having the butcher saw the ham hocks into 3 pieces each exposes the marrow for a richer soup.
If you have a ham hock, chicken stock is TOTALLY unnecessary, and may make your soup too salty. There is usually a recipe right on the bag of split peas. It is the simplest soup in the world to make. Dump the peas and hock into a 6qt pot along with a large chopped onion and a couple of carrots and stalks of celery that you have chopped. If you have the leaves, use them too. Fill with water to within 2" of the rim and simmer until the peas are mush and the meat is falling of the bones. (60-90 min). Fish out the meat and bones, puree the soup, and pull the meat into bits before returning it to the pot. Personally, I don't puree. The peas and veg cook down to an even texture. I hold the diced carrot back until the last 10 minutes because I want them intact. Note that the soup will be a LOT thicker once it has been cooled and reheated. So unless you are serving it all right away, you'll want it to look on the thin side when you pull it off the burner. Don't add S&P until the end - you may not need salt at all.
Hmm, I've made it both with chicken stock and without and I didn't think using chicken stock made my soup saltier. If it does taste salty, a little of water can correct it without detracting from the taste or texture. As others have noted, once the soup cools, it does become thicker, sometimes too thick for my taste so I usually do add a little of water to thin the soup out.
I want ham hocks and beans to be thick and even thicker when it is cold. It thins back out when heated. In fact, I usually take a 1/2 cup of the beans and whir them with a stick blender and put them back in. I don't want bean soup. I want ham hocks and beans.
You should see my Turkey noodle soup that I have made from the Thanksgiving turkey carcass, in the refrigerator. The broth jells back up and you have to cut a chunk off and put it your bowl.
I make a split pea soup with either ham hock or just plain pork chops, the similarity being that they both have bones in them and thus make a good stock.
The other ingredients I use are: lots of celery and the celery bulb if I can find it (is that celeriac in English?), lots of leek, bay leaves, black peppercorn, some onions but that's mainly because the leek and celery here are very expensive.
So far, it's basically a fairly traditional dutch pea soup.
I tend to add a bit of soy and chili powder for a deeper flavour
I use yellow lentils, yellow bell peppers/ham hock, home made chicken stock. I always use celeriacs but the ones I get around here are always dry and very woody so I must steam the cubed celeriacs separately then stick blend with a bit of stock then pass through a sieve. It's a pain but it's surprising how many sharp little woody fibers the sieve removes. I then add this to the soup. I usually make three gallons at a time to freeze in Zip locks and to give to my kids.