Pea Soup With Ham

Name: Pea Soup With Ham
Ingredients: 1 bone in pork roast or pork shoulder(about 1 lb/500 g); 1 tbsp (15 mL) vegetable oil; 1 large onion, finely chopped; 2 carrots finely chopped; 2 stalks celery, finely chopped; 2 cloves garlic, minced; 2 bay leaves; 1/2 tsp (2 mL) salt; 1/2 tsp (2 mL) pepper; 4 cups (1 L) sodium-reduced chicken stock; 2 cups (500 mL) dry green or yellow split peas

11 ingredients

1 steps

Ingredients

1 bone in pork roast or pork shoulder(about 1 lb/500 g)
1 tbsp (15 mL) vegetable oil
1 large onion, finely chopped
2 carrots finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
2 bay leaves
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
4 cups (1 L) sodium-reduced chicken stock
2 cups (500 mL) dry green or yellow split peas

Directions

1

{"0":"Using paring knife, peel off and discard skin from ham hock or pork roast. Trim off and discard fat. Wrap meat and bone in cheesecloth. Set aside.","2":"In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and pork bone, stirring occasionally, until vegetables are softened, about 5 minutes.","4":"Add stock, peas and 2 cups water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off hock, about 1-3\/4 hours.","6":"Remove pork bone, take off cheesecloth and pull off and shred meat. Set meat aside. Discard ham bone and bay leaves.","8":"In blender, puree half of the soup; return to pot along with meat. (Make-ahead: Let cool for 30 minutes. Transfer to container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat to serve.) Ladle into bowls.","10":"Serve with a garnish of green onions or a touch of cheese, or present as is, as you prefer."}