Pea Soup with Smoked Ham Hocks

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Category: Soups

Read the full story from our November/December 2012 issue here!

Number of Servings: 4
Ingredients: 8 oz dried yellow peas
3 smoked ham hocks
1 medium carrot, diced
1/2 yellow onion, diced
4 black peppercorn
1 bay leaf
1 sprig thyme
cheese cloth
salt and pepper
Directions: To kick-start the rehydration process, soak peas in cold water and refrigerate the day before cooking.
Using cheese cloth, tie peppercorn, bay leaf and thyme sprig into a small bundle (you’ll discard later). Add the ham hocks, diced onion and seasoning sachet to a large sauce pot; pour in 3 quarts of water and bring to a simmer.
Simmer for about 4 hours or until the meat on the ham hock easily pulls away. Strain the peas, rinse and add; peel and dice carrot into 1/2-inch cubes and add to sauce pot. Continue simmering until peas and carrots are tender, approximately 2 hours. Remove ham hocks and clean meat from the bones. Discard bones and skin, and return the meat to the sauce pot. Once the peas and carrots are tender, add salt and pepper to taste, remove seasoning sachet and enjoy.
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