3 ounces bacon, diced
1 pound mirepoix, medium dice
2 garlic cloves, chopped
3 quarts chicken stock
1 pound split peas, washed and sorted
1 1/2 pounds ham hocks or meaty ham bones
SACHET:
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon peppercorns, crushed
salt and pepper, to taste
croutons as needed, for garnish
Servings: 21
1. In a stockpot, render the bacon by cooking it slowly and allowing it to release its fat; sweat the mirepoix and garlic in the fat without browning them.
2. Add the chicken stock, peas, ham hocks or bones and sachet. Bring to a boil, reduce to a simmer and cook until the peas are soft, approximately 1 to 1 1/2 hours.
3. Remove the sachet and ham hocks or bones. Pass the soup through a food mill and return it to the stockpot.
4. Remove the meat from the hocks or bones. Cut the meat into a medium dice and add it to the soup.
5. Bring the soup to a simmer and, if necessary, adjust the consistency by adding hot chicken stock. Adjust the seasonings with salt and pepper and serve, garnished with croutons.
Yield: 4 quarts (4 liters)
1 pound mirepoix, medium dice
2 garlic cloves, chopped
3 quarts chicken stock
1 pound split peas, washed and sorted
1 1/2 pounds ham hocks or meaty ham bones
SACHET:
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon peppercorns, crushed
salt and pepper, to taste
croutons as needed, for garnish
Servings: 21
1. In a stockpot, render the bacon by cooking it slowly and allowing it to release its fat; sweat the mirepoix and garlic in the fat without browning them.
2. Add the chicken stock, peas, ham hocks or bones and sachet. Bring to a boil, reduce to a simmer and cook until the peas are soft, approximately 1 to 1 1/2 hours.
3. Remove the sachet and ham hocks or bones. Pass the soup through a food mill and return it to the stockpot.
4. Remove the meat from the hocks or bones. Cut the meat into a medium dice and add it to the soup.
5. Bring the soup to a simmer and, if necessary, adjust the consistency by adding hot chicken stock. Adjust the seasonings with salt and pepper and serve, garnished with croutons.
Yield: 4 quarts (4 liters)
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