Welcome to my world - a blend of passion, taste, and old-world traditions.

Benvenuti nel mio mondo - un mischio di passione, gusto e vecchie tradizioni.

Sunday, January 31, 2016


Split pea is one of our favorite soups.  Who can resist the smoky flavor of the ham bone?   The flavor of salty pancetta adds a wonderful punch.

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

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.

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