Hey-o friends!
1 head of celery, chopped
2 pounds of carrots, chopped
3 large onions, chopped
Either a ham bone + leftover ham meat, or a meaty ham hock from the store
4 boxes of chicken stock (+water to cover)
2 bags (900 grams) of split peas, picked over (for rocks)
thyme, celery seed, pepper, pepper flakes, and a pinch of cloves (don’t worry), bay leaf.
Huck everything in a huge pot at once, make sure it’s all covered by adding water if necessary. Bring it up to a boil, then reduce to a simmer and cook it for a long, long time. Seriously, like 3-4 hours, this is a total Sunday recipe really. You want the peas to break down to create a nice, creamy and thick broth.
Take out your ham bone, or ham hock. If it’s a hock, take the meat off the bone, chop it off and throw the meat back in the pot. If you’ve used a ham bone, discard it and add you chopped ham leftovers.
Remove your bay leaf and taste for salt and other seasonings. Because of the ham, you don’t add any salt until the very end, or it can get way too salty. If it tastes kind of “flat”, add a splash/tablespoon of lemon juice. Or just add it if you’re unsure, it won’t hurt anything.
Comments are closed.