Hungarian Split Pea Soup

Name: Hungarian Split Pea Soup
Ingredients: 1 lb yellow split peas; 1 small ham shank or 1 small a 1 lb smoked pork butt; 1 large onion, chopped; 4 medium carrots, sliced; 3 celery ribs, diced; 1 parsley root, diced; 1/4 cup chopped flat leaf parsley; 1 parsnip, root diced; 1 bay leaf; 2 whole cloves; 6 peppercorns; 3 quarts water; 1/4 cup pearl barley, -optional-

13 ingredients

8 steps

Ingredients

1 lb yellow split peas
1 small ham shank or 1 small a 1 lb smoked pork butt
1 large onion, chopped
4 medium carrots, sliced
3 celery ribs, diced
1 parsley root, diced
1/4 cup chopped flat leaf parsley
1 parsnip, root diced
1 bay leaf
2 whole cloves
6 peppercorns
3 quarts water
1/4 cup pearl barley, -optional-

Directions

1

Wash and drain yellow peas and place in soup pot with 3 quarts of cold water.
2

Add ham or pork butt, along with vegetables and spices and optional barley.
3

Bring water to a boil, turn down heat and slowly cook until all veggies and peas are soft.
4

Taste for seasoning, and now add required salt. (Ham and pork butt are salty, do not add salt at the beginning of cooking).
5

Cooking will take about an hour and a half.
6

If the soup is not as thick as you like it, cook it a little longer. The soup should be quite thick.
7

Serve in a large bowl with a slice of ham or pork butt in each serving.
8

Add some crusty bread and a brisk light salad for a satisfying meal.