As promised, here is the “Reci-PIPPA-The week” for Friday October 10th, 2010 Split Pea Soup
You can hear the live Reci-PIPPA on the Philcast right here http://thephilcast.com/
Split Pea Soup
1 ham bone & 10 c. water OR 10 c. chicken stock
¼ c. olive oil
2 c. onion, chopped
4 cloves garlic, minced
2 T. dried oregano
2 t. marjoram
2 t. thyme
3 t. kosher salt
1 t. black pepper
3 bay leaves
4 carrots, sliced
3 stalks celery, sliced
1 c. medium-diced red boiling potatoes, unpeeled
1.5 pound dried split green peas
In a stockpot or large Dutch oven, heat the olive oil over medium heat. Sauté onions, garlic, oregano, marjoram, thyme, salt & pepper until translucent, about 10-15 minutes.
If using stock, leave onion mixture in the pot.
If using ham bone, remove onion mixture from pot & set aside. Add ham bone to the pot & cover with 10 cups of water. Bring to boil & simmer for about 2 hours. Remove bone from pot & discard. Add onion mixture to ham broth.
Add bay leaves, carrots, celery, potatoes, 1 pound split peas and stock to pot. Bring to a boil & simmer uncovered for 40 minutes. Skim off foam while cooking. Add remaining ½ pound split peas & continue to simmer for another 40 minutes or until all peas are soft. Stir frequently to keep solids from burning on the bottom of the pot.
Taste for salt & pepper. Serve hot.
Take care and keep smiling, Oz