Green Pea Soup2014-07-06
- Prep Time : 15m
- Cook Time : 3:30 h
- Ready In : 3:55 h
This is a thick green pea soup with a unique flavor. It can be eaten as a meal, and goes great with a darker bread such as rye or pumpernickel.
Hands down, this is my favorite green pea soup; and can be made quite affordably – depending where you shop.
I find Asian markets have the best price on the peas, and go to a local butcher for the ham hock (the butcher also cuts the bone in half for me so I get all the extra flavor from the marrow.)
It really pays to shop around. I pay easily 5 x’s less by using these venues rather than the large chain markets.
This makes a fairly large batch of soup. I normally portion it into ziplock baggies and freeze them laying flat in the deep freeze.
- 2 cups dried green peas (or navy beans)
- 2 tbsps. butter
- 1/2 cup celery, chopped
- 1 medium onion (spanish onion is really nice in this soup)
- 1 clove garlic, minced
- 1 smoked ham hock (or picnic ham)
- salt and pepper to taste
Wash peas, discard any stones.
Soak peas in 1 litre of water in a large pot, heat to boiling and let boil 2 minutes. Remove from heat and let stand 1 hour. (You could also just let peas soak in cold water overnight)
Bring to boil, cover and simmer 30 - 40 minutes or until tender.
Drain peas and reserve liquid.
Add enough water to the reserved liquid to make 2 cups. Add peas.
Melt butter in a pan, saute celery, onion and garlic until tender. Add to the peas.
Add ham hock and simmer for 2 hours.
Remove the ham and cut up the usable meat to mix into the soup.
Season with salt and pepper.