Tuesday, April 10, 2012

Split Pea Soup

Exploits a meaty ham-bone gift from the Grinnells after Xmas or the Williams after Easter. Developed years ago. Recorded (and prepared) January 5, 2010.
hip joint from honey-baked ham
about 1 lb meat cut from bone, trimmed of fat, and coarsely chopped
water to cover
6 oz cremini mushrooms, sliced
2 medium onions, coarsely chopped
4 carrots, diced
2 ribs celery, diced
1 T garlic, mashed
2 large bay leaves
1 lb split green peas, cleaned and rinsed
1/3 c quick-cooking pearl barley
2 t sugar
juice of a lemon
1 t freshly ground pepper
1 T sea salt
Put bone, meat, and bay leaves in a 8 qt heavy pot, and cover with water. Bring to a slow boil, and cook covered for 30 minutes. Skim as necessary and remove bay leaves. Remove the bone, cool, remove and reserve any meat. Add mushrooms, onions, carrots, celery, and garlic and cook at a fast simmer for 10 minutes. Add the split peas, and continue to simmer 30 minutes, stirring occasionally to prevent scorching. Add the barley, and cook for 15 minutes. Add the bone meat back, and add the sugar, lemon juice, salt, and pepper. Rest covered about 15 minutes. Correct seasoning and serve. Crusty garlic bread on the side is a good match. Pair with a yeasty ale.

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