Split Pea Soup with Ham & Ale
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- ½ cup carrot, diced
- ½ cup celery, diced
- 3 cloves garlic, smashed and minced
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1 bottle Belgian white ale, (12 oz / 330 ml)
- 4 cups chicken broth, fresh or from powder, Shortcut
- 1 bag dry green split peas, debris removed, rinsed, (1lb / 500 g)
- 500 grams smoked ham hocks, 1 lb, Shortcut
- 2 cups water
Instructions
- Heat the oil in a large heavy pot on medium heat, when hot, add the onion, carrot, celery, garlic, bay leaf, and thyme. Cook and stir often for 5-6 minutes or until the vegetables are soft.
- Stir in the ale and bring to a boil, cook for about 5-6 minutes or until the ale is reduced by half.
- Stir in the broth, peas, hocks, and water. Bring to a boil then reduce heat to medium low. Cover and simmer 1 hour or until the peas are tender, stir occasionally.
- Remove hocks to a cutting board, remove the meat and discard the bones. Chop the meat and stir it back into the pot.
- Remove the bay leaf, ladle into bowls, serve and enjoy.
Notes
Low cost.
Shortcuts: Chicken Broth (Pressure Cooker), Homemade Smoked Hocks (Pressure Cooker).
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