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I do not like green eggs and ham!
but SPLIT peas and ham...that sounds good on a cold winter's night!
Ok, so all ammounts will be rough estimates, so bear with me.
one ham, with optimally a bout 3 cups meat still on it,
1-2lbs split peas
2 cups sliced carrots
~6ox pearled barley
1 medium onion minced,
tbsp sage
tbsp garlic
1/2tsp crushed red pepper
3 bay leaves
try and separate the ham small enough to fit in the pot, cover with water, and simmer for about two hours, covered. split peas,and let that cook for another hour. fish out the ham and cool in a tray which will give time to add the carrots, onions, spices, and barley to the soup, once that's added, the meat ought to be getting cool enough to pick apart from the bone, cube/shred it to spoon size and add back to the soup! once the onions are insignificant jelly, and the carrots are cooked to a tender submission, and the barley is bloated to tenderness the soup is ready to be doled out! enjoy!
but SPLIT peas and ham...that sounds good on a cold winter's night!
Ok, so all ammounts will be rough estimates, so bear with me.
one ham, with optimally a bout 3 cups meat still on it,
1-2lbs split peas
2 cups sliced carrots
~6ox pearled barley
1 medium onion minced,
tbsp sage
tbsp garlic
1/2tsp crushed red pepper
3 bay leaves
try and separate the ham small enough to fit in the pot, cover with water, and simmer for about two hours, covered. split peas,and let that cook for another hour. fish out the ham and cool in a tray which will give time to add the carrots, onions, spices, and barley to the soup, once that's added, the meat ought to be getting cool enough to pick apart from the bone, cube/shred it to spoon size and add back to the soup! once the onions are insignificant jelly, and the carrots are cooked to a tender submission, and the barley is bloated to tenderness the soup is ready to be doled out! enjoy!
Category Photography / Still Life
Species Unspecified / Any
Size 1200 x 800px
File Size 288.1 kB
yeah, I didn't add a bit of salt, the ham no doubt had enough to say in the matter. that's something I have to keep a watch on, adding salt, AND adding salty ingredients, can mess up a dish. like a lot of asian cooking, soy sauce, and teriaki sauces always are really salty, so gotta leave off seasoning the foods as they're cooking.
aye, that it was. filling, hearty, tasty, and satisfying.
that, and it's nice to know that all but the bone, and the most sturdy of connective tissues like tendons, and cartilage were discarded, since every last ounce of meat was salvaged from the remains of holiday ham.
that, and it's nice to know that all but the bone, and the most sturdy of connective tissues like tendons, and cartilage were discarded, since every last ounce of meat was salvaged from the remains of holiday ham.
This is very close to the version this wuffy makes! It sounds quite nice too! Never tried it with the barley.
Vrghr uses the carrots too. But tosses in a smoked ham hock to help flavor the beans, and often uses an onion for extra flavors.
Wuff likes his pea soup thick and creamy, so the ham hock gets pulled out at the end, and the peas, carrots, and onions are all blended together with an immersion blender. Then the "good parts" of the ham hock, the meat but not the fat, get shredded and returned to the soup.
Finally, just before serving, Vrghr likes to slice up a roll of Kielbasa sausage and add that a few minutes before serving. Just long enough to heat it up.
So YUM for a cold winter day!
Thanks for the posting!
Vrghr uses the carrots too. But tosses in a smoked ham hock to help flavor the beans, and often uses an onion for extra flavors.
Wuff likes his pea soup thick and creamy, so the ham hock gets pulled out at the end, and the peas, carrots, and onions are all blended together with an immersion blender. Then the "good parts" of the ham hock, the meat but not the fat, get shredded and returned to the soup.
Finally, just before serving, Vrghr likes to slice up a roll of Kielbasa sausage and add that a few minutes before serving. Just long enough to heat it up.
So YUM for a cold winter day!
Thanks for the posting!
hmm...kielbasa huh? interesting! and you keep your immersion blender away! *hiss!* I like my soups CHUNKY blenders make things into bisques and bisques don't deserve spoons! but yeah, the ham bone was boiled, and removed, sifted, and the meat added back in right about when the carrots and barley were added. and yeah, naught but fat and bone were discarded. *hugs a wuffie!*
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