Title: Hungarian Split Pea Soup
Categories: Hungarian, Beans, Soups, Ham, Pork
Yield: 6 Servings
1 lb Split yellow peas
1 sm Ham shank or
-smoked pork butt
1 lg Onion; chopped
4 md Carrots; sliced
3 Celery ribs
1 Parsley root; diced
1/4 c Flat leaf parsley; chopped
1 Parsnip root; diced
1 Bay leaf
2 Whole cloves
6 Whole peppercorns
3 qt Water
1/4 c Pearl barley
Wash and drain yellow peas and place in soup pot with 3 quarts of
cold water. Add ham or pork butt, along with vegetables and spices
and optional barley. Bring water to a boil, turn down heat and
slowly cook until all veggies and peas are soft. Taste for
seasoning, and now add required salt. (Ham and pork butt are
salty, do not add salt at the beginning of cooking). Cooking will
take about an hour and a half.
If the soup is not as thick as you like it, cook it a little
longer. The soup should be thick, like a peas porridge.
Serve in a large bowl with a slice of ham or pork butt in each
serving. Add a crusty bread and salad for a satisfying one dish
meal.
