RisaG posted 1/30/99
* Exported from MasterCook *
Spanish Onion Split Pea Soup
Recipe By : Onions, Onions, Onions by Linda & Fred Griffith
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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8 cups chicken stock
1 1/2 lb. smoked ham hocks
1 1/4 lb. Spanish onions -- finely diced
1 1/2 lb. Yukon Gold potatoes or russet -- peeled/cut med. dice
2 plump carrots -- scrubbed/med. dice
1 lb. split peas -- rinsed
1/2 heaping tsp black peppercorns -- bruised
1/2 heaping tsp white peppercorns -- bruised
1 tsp. kosher salt
2 small bay leaves
1 rounded tsp Herbes de Provence
3 cups water,divided
1/4 cup dry Marsala wine
Freshly ground white pepper
In a heavy stockpot, combine stock, ham hocks, onions, potatoes, carrots, split peas, black and white peppercorns, salt, bay leaves and herbes de Provence. Bring to a boil; reduce heat to low, partially cover the pot and simmer for 1 hour, stirring from time to time.
Add 2 cups water and continue simmering, partially covered, for 1 hour more.
Using a skimmer or slotted spoon, remove ham hocks from pot. Slice meat from bone and cut into small bites; set aside.
With the skimmer or slotted spoon, remove solids from pot, discard bay leaves and puree through a food mill placed over a large bowl or in a food processor. When all solids are
pureed, return them to the pot and blend.
Stir in remaining 1 cup water and Marsala. Season with additional salt and white pepper to taste. Stir in ham meat, partially cover, and simmer for 30 minutes.
If soup is too thick, thin with a bit more water or stock.
Ladle into heated bowls and serve.
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