QUÉBÉCOIS PEA SOUP (adapated from this recipe)
1 leftover ham bone (with some meat still on the bone)
2 tbsp. butter
2 celery stalks, diced
2 carrots, diced
1 onion, diced
2 garlic cloves, minced
1 3/4 c. dried yellow split peas
2 bay leaves
pepper (don't add any salt - there is enough salt from the ham already)
8 c. water
2 small potatoes, diced
In a large pot, heat butter over medium heat and cook celery, carrots, onion, and garlic for about 15 minutes or until soft. Add split peas, bay leaves, and pepper. Cook for 2 minutes, then pour in water and add potatoes. Bring to a boil, then reduce heat and cover, simmering for 1 1/2 to 2 hours. Discard bay leaves and remove ham bone. Once it's cool, remove all the meat from the bone and shred into small pieces. Purée the soup and then add in the pieces of ham.
Someone may have even said it was better than his grandma's.... but I don't want to get anyone into trouble! |
No comments:
Post a Comment