Ingredients
1 lb bag of split peas
1 yellow onion (two is better)
1 carrot
Ham hock
Tap water
black pepper
butter
Preparation
Rinse & soak peas in cold water (about five hours). Even if they say no need to soak. Pick out any stones, rocks & other debris. Set aside.
In a stock pot or Dutch oven, put in ham hock, 1/4 of onion, carrot & pepper; fill with water. Boil till reduced to half, refill boil again.
Heat frying pan w/butter on low; dice, slice & chop onions (you want the mix of each). Heat pan to med-high (don’t brown butter). Toss onions in, (what’s the home word for pan flip whisking)? Turn to low, cover & “sweat” onions for about 20 minutes (so they are translucent). Drain onions, reserve liquid. Transfer liquid to pan. Heat to med/high. Add ham pieces. Don’t fry. Add onions & some carrot stock. Transfer everything to stock pot. Boil for a few hours, adding water at the 1/4 pan mark. Turn off & let stand till cool. Toss in fridge. Next day: Add water & reduce 2-3 times (on medium). Strain & add peas. Cook for 20 mins, turn off & let set for an hour. Taste it. Add everything (to taste), & use a pot mixer. Blend. Now cook on low till as thick as you can wait. Add the rest of the onions, & ham & cook on low (NEVER boil soup). Heat on low & don’t microwave (except for leftovers). If it doesn’t taste better than my mom’s, & chef Grandfather’s E-Mail me. Keep in mind, this is home towne gourmet. Because I’m not allowed to tell you the places I’ve made this, just yet. I guess that also means the places that have bought the recipe. So. You taste it, you’ll know. I’m working on an Uncle Fred’s recipe book of original recipes. But I can’t say that, here.
