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Tuesday, September 27, 2011

My German-style Split Pea Soup

Another Family Favorite we can't live without that goes perfectly with cold, gloomy weather. I usually make a double batch to freeze because it is so popular with the kidlets. While it does take about an hour and a half cook time, total prep time is actually about 15 minutes, so is a very easy recipe. Usually I serve it with a loaf of pumpernickel bread or hearty multi-grain on the side. And if you have the inclination to make homemade butter to spread, I added the instructions after the soup recipe :) Cheers!

1 Hamhock
1 bag of Dry Split Peas
6 Slices of Bacon chopped
5 carrots, sliced in coins
1 red onion Chopped
4 stalks of celery chopped
2 Tbsp. Sea Salt
1 Tsp. freshly gound Black Pepper
2 Tbsp. Fresh Thyme Leaves
1 Tbsp. Fresh Lemon Juice
1/2 cup White wine

First, in a large pot/dutch oven, Place hamhock, pour in split peas, salt, and half of the pepper, and cover with water. Bring to Boil at high heat on a back burner then turn down heat to medium to allow for a rolling boil. With a large skillet, brown bacon until crisp, then add chopped onion, carrots, and celery and the remaining pepper. Let brown and caramelize over medium heat, then deglaze with wine. Once all of the browning has lifted from the bottom (you can help it along with stirring), pour the contents of the pan into the pot of boiling lentils. Add 4 cups of water, cover and and turn down heat until at a nice simmer. Let simmer for 1-11/2 hours, or until peas have fully softened. Stir occasionally to make sure there is nothing sticking to the bottom of the pan. Add a little water as needed to make sure all ingredients are covered with liquid. In the last 10 minutes of cooking, add lemon juice and thyme.  Salt and pepper to taste.

Fresh butter

1 pint Heavy cream
1/4 tsp. sea salt (optional)

In a mixer, whip cream and salt until it forms a pale yellow creamy butter. Great way to show the kids where butter comes from...well besides taking them to a farm to milk a cow, etc. ;)


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