Whirled Peas Soup
Stock Ingredients:
6 cups water
4 – 6 smoked ham hocks, (depending on size & meatiness)
2 large carrots
3 stalks of celery
3 bay leaves
1 dash of cumin (whole, not ground)
1 dash red pepper flakes
1 dash thyme
Salt and black pepper to taste
In a large pot, add all ingredients and bring to a boil.
Cover and simmer on low for at least 2 hours (vegetables should be squishy and the gelatin mostly cooked out of the hocks).
With a slotted spoon, remove ham hocks and set aside to cool.
Using a large bowl and colander, strain out vegetables, etc. from broth.
Poor stock into large measuring cup, straining a second time with a mesh strainer.
Add water to make 6 cups of liquid.
Rinse out stock pot and return stock.
When cool, shred meat from ham hocks.
Pea Soup
Ingredients:
6 cups prepared stock
1 pound dried split peas (green or yellow)
Shredded meat from prepared ham hocks
Rinse and sort peas.
Add to stock and bring to a boil.
Reduce heat and add shredded pork.
Cover and simmer, stirring occasionally, until peas have fully dissolved.
Serving suggestions: Goes great with beer bread and sharp cheddar cheese.
Today's lesson: Writer's block... When I can't write, I cook!
Next: See above mention of writer's block...
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