Ingredients
- 1 tablespoon vegetable oil or butter
- 1 large onion, finely chopped
- 1 rib celery, finely chopped
- 1 large carrot, finely chopped
- 1/2 teaspoon ground ginger
- 2 pinches ground cloves
- 3 ham hocks
- 8 to 10 cups water
- 1 pound dried yellow peas, rinsed and picked over
- 1/4 teaspoon black pepper
- Salt, to taste, if necessary*
Directions
In a soup pot or large saucepan, heat the vegetable oil over medium high heat. Add the onions, celery, and carrot and saute until tender, about 4 minutes. Add the ginger and cloves and cook for 1 minute. Add the ham hocks and water and bring to a boil. Cover, reduce heat to a simmer and cook for 1 to 1 1/2 hours, or until hocks are beginning to get tender. Add the peas and black pepper and continue to simmer for 2 hours. Remove the ham hocks and set aside to cool slightly. Puree the soup in a blender, working in batches if necessary. Return the soup to the pot and keep warm until ready to serve. If the soup seems too thick, thin with a bit of water. Taste and adjust seasoning if necessary.
When the salt pork is cool enough to handle, remove any visible fat or gristle and discard. Shred the meat and garnish each serving with some of the meat.
*Be careful not to salt the soup too soon; because ham hocks are salty, the soup may not need any added salt.
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By rgcrocker_12325845
Berkeley, 43
on November 15, 2009
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I have a similar recipe straight from my Swedish grandmother. She always usedthe stock from cooking the hambones, with perhaps a little water added (chicken stock would be a no-no. No ginger of course, and a bit of tumeric, and certainly onion and mustard. After cooking the dried split peas IN THE STOCK, she added the chopped ham from the bone, along with mustard. (The chopped onion was cooked all the while with the peas. Some of the peas were mashed into the stock, about a third were left for texture. Emeril is a great cook, and it is certainly OK to modify the old recipes. But if you want the real thing . . . try this.
By tomncathyd_5263718
huntington, NY
on April 03, 2008
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I used a ham bone left over from a spiral ham instead of the ham hocks, then added pieces of left over chopped ham toward the end of cooking. Otherwise, followed the directions exactly. My husband loved this---even I thought it was tasty, and I'm not a pea soup fan. Easy, inexpensive, and a great way to use left over ham.
By douglas1_3509805
Saylorsburg, PA
on August 09, 2005
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I made this soup as an appetizer for a dinner party I was having and everyone raved about it. I added some crusty bread with some shreded mozarella(?cheese. I use my friends as taste testers when I find a new receipe and they flipped over this soup. I have also used smoked turkey bones (naturally with some meat on it as a substitute for either ham hocks or salt pork. It is out of t his world.
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