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SOUP

 

SPLIT PEA SOUP

A great soup for a rainy day. Try serving it with Jalapeno Corn Bread.

Water 4 quarts
Split Peas 2 lbs., sorted and rinsed
Onion 1/2 cup, small diced
Garlic 2 tablespoons minced
Carrots 2 each, peeled and grated
Ham Hock 1 each, large smoked
Salt to taste
Pepper to taste
Bay Leaf 3 each
Fish Sauce to taste

Combine all ingredients in a large stock pot and bring to a boil. Cook 1 1/2 hours stirring occasionally. Remove Ham Hock and let cool. Reduce heat to low and stir frequently until ready to serve. If soup thickens too much add additional water. Adjust seasoning and serve.

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W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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