For the soup:
1 pound dried green split peas
Ham bone
Pancetta, diced, 1/4 cup
1 small onion, chopped
Leeks, chopped 1/2 cup
2 medium carrots, peeled and diced
2 celery stalks, diced
2 tablespoons olive oil
1 bay leaves
1 teaspoon salt
Freshly ground black pepper
6 cups water
Ham bone
Pancetta, diced, 1/4 cup
1 small onion, chopped
Leeks, chopped 1/2 cup
2 medium carrots, peeled and diced
2 celery stalks, diced
2 tablespoons olive oil
1 bay leaves
1 teaspoon salt
Freshly ground black pepper
6 cups water
Rinse the dried split peas and place with cold water in a pot to soak overnight.
In a skillet heat pancetta and olive oil. Add onion, carrots, celery and cook for 10 minutes or until soft. Add to the peas.
Add ham bone and seasonings. Cover and bring slowly to a boil. Reduce heat and simmer gently for 2 hours.
Remove the ham bone. Strain and press the vegetables through sieve and add to liquid.
Remove any meat from ham bone and add to the hot soup. Stir the soup to incorporate the peas and broth, taste, and adjust with salt and pepper as needed.
Add 1/2 cup of milk if desired.
In a skillet heat pancetta and olive oil. Add onion, carrots, celery and cook for 10 minutes or until soft. Add to the peas.
Add ham bone and seasonings. Cover and bring slowly to a boil. Reduce heat and simmer gently for 2 hours.
Remove the ham bone. Strain and press the vegetables through sieve and add to liquid.
Remove any meat from ham bone and add to the hot soup. Stir the soup to incorporate the peas and broth, taste, and adjust with salt and pepper as needed.
Add 1/2 cup of milk if desired.
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