Subj : Times For Soup - 10
To   : All
From : Dave Drum
Date : Tue May 16 2023 04:29:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Split Pea Soup
Categories: Pork, Vegetables, Herbs
     Yield: 4 servings

     6 sl Bacon
          +=OR=+
     1    (1 lb) smoked ham hock
          +=OR=+
     1 ts Smoked paprika
     2 tb Extra-virgin olive oil; more
          - as needed
     2 md Leek;, white & pale green
          - parts rinsed, thin sliced
     4 cl Garlic; minced
     1 md Onion; diced
          Salt & black pepper
     2 md Carrots; scrubbed, diced
     1 lb Dried split green peas
     2    Fresh thyme sprigs
    12 c  Chicken stock or water
          Lemon wedges; to serve
          - (opt)

 IF USING BACON: In a large pot or Dutch oven over medium
 heat, cook the bacon until crisp, 12 to 13 minutes.
 Transfer the bacon to a plate lined with a paper towel,
 leaving behind the rendered fat for cooking. Once cool,
 crumble the bacon and set aside for garnish.

 IF USING HAM HOCK: In a large pot or Dutch oven over
 medium-high, heat the olive oil, then brown the ham hock
 until golden, about 6 minutes. If making the soup
 vegetarian: In a large pot or Dutch oven over medium
 heat, heat the olive oil.

 Add the leeks, garlic and onion, and season generously
 with salt and pepper. Cook over medium heat, stirring
 occasionally, until tender, about 5 to 8 minutes. (If
 the vegetables seem dry, add a little olive oil.) Stir
 in the carrots, paprika (if using), half of the split
 peas, thyme and 8 cups stock or water. Bring to a boil,
 then reduce heat and simmer, partly covered, stirring
 occasionally, for about 45 minutes until peas are
 tender.

 Mash the soup coarsely with a potato masher or give it a
 few quick blitzes with an immersion blender (watch out
 for the thyme sprigs). If yourCOd prefer a smoother soup,
 blitz until nearly smooth. Add the remaining -+ pound
 split peas and simmer about 1 hour, or until the peas
 are soft. If at any point the soup looks too thick, add
 more stock or water; if it looks too thin, remove the
 lid during the second simmer until it thickens. If using
 ham hocks, remove any meat from the bone, cut it into
 small cubes and stir into the soup. Season soup to taste
 with salt and pepper. Serve with crumbled bacon, if
 using, and lemon wedges.

 By: Ali Slagle

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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