Description
Oh my, oh my is this ever good. I skipped the parmesan truffled potato chips and didn't miss it. I like to make split pea soup when i've just made a ham to make good use of the ham bone. I also re-used some of the water i cooked the ham hock in instead of getting fresh water. This is a definite "make again" recipe, and i don't make very many recipes twice. Recipe courtesy of food network.
Ingredients
- Dried Split Peas
- Ham Hock
- Unsalted Butter
- Yellow Onion
- Celery
- Carrot
- Garlic
- Ham
- Salt
- Fresh Ground Black Pepper
- Crushed Red Pepper Flakes
- Water
- Bay Leaf
- Fresh Thyme
- Red Bliss Potatoes
- Vegetable Oil
- Parmesan Cheese
- Truffle Oil
Instructions
- Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight
- Drain the peas and set aside
- Score the ham hock
- Place in a pot, covered with water and bring to a boil
- Reduce heat and let simmer 1 hour
- Drain and set aside
- In a large pot, melt the butter over medium-high heat
- Add the onions and cook, stirring, for 2 minutes
- Add the celery and the carrots and cook, stirring, until just soft, about 3 minutes
- Add the garlic and cook, stirring, for 30 seconds
- Add the ham hock and the ham and cook, stirring, until beginning to brown
- Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes
- Add 8 cups of water, the bayleaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour
- Remove the bay leaf and discard
- Adjust the seasoning to taste, and serve immediately with parmesan truffled chips on top
- Parmesan truffled potato chips:
- Heat the oil in a large, heavy pot to between 340 and 350 degrees
- Pat the potatoes completely dry
- Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes
- Drain on paper towels and place in a large bowl
- Toss with the cheese, truffle oil, salt, and pepper
- Serve immediately