Wednesday, February 27, 2013

Split Pea Soup

Split Pea Soup
  • 2 tablespoons butter (30 ml)
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  •  ham bone
  • 2 bay leaves
  • 1 tsp  thyme
  • Pinch chili powder
  • 1 1/2 cups split peas (375 ml)
  • 10 cups turkey stock (2.5 litres)
  • parsley
  • salt and pepper
  • Additional stock or water, if needed to thin the soup
  1. Heat the butter in large soup pot on medium heat. Add onion, carrot, celery, and garlic and cook until soft, about 5 to 7 minutes. Add the ham bone, bay leaves, thyme, chili powder and split peas and cook 2 minutes longer. Increase heat to high. Add the stock and bring to a boil. Reduce heat to low. Simmer soup for 2 hours or until split peas are soft, partially covered, stirring occasionally.
  2. Remove the ham bone and dice meat. Serve in the soup. Discard the bay leaves.
  3. Purée soup. If the soup is too thick add some more water or stock to loosen. Bring back to a boil and add parsley. Season to taste with salt and pepper. Serve hot.
  4. Process in pressure canner at 10 lbs. - quarts 90 minutes, pints 75 minutes.

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