| This recipe is liked by 0 person(s). |
PEAS - HAM - Split Pea Soup with Bacon, Ham Hock & Spare Ribs
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| MICHAEL SYMON Split Pea Soup with Bacon, Ham Hock & Spare Ribs The Chew SPLIT PEA SOUP WITH BACON, HAM HOCK & SPARE RIBS | |
| 4 ounces | slab bacon, finely diced (reserved for garnish) |
| 1 slab of pork spare ribs, cut into individual pieces (16 to 20 ribs) | |
| 1 small | carrot, finely diced |
| 1 | red onion, finely diced |
| 1 | celery stalk, finely diced |
| 1 tablespoon | kosher salt,, (or more to taste) |
| 1 pound | split peas,, (1 1/3 cups) |
| 1 | garlic clove, minced |
| 1 | bay leaf |
| 1 bunch | thyme sprigs,, (tied with kitchen twine) |
| 1 smoked ham hock | |
| 1 teaspoon | cayenne pepper |
| 1 teaspoon | freshly cracked black pepper |
crusty bread, for serving
step-by-step directions
Sauté bacon in a 6-quart Dutch oven over med-low heat until the fat has rendered and it's cooked, 5-10 mins. Remove the bacon to a plate with a slotted spoon, increase the heat under the pot to medium,. Season the ribs with salt and pepper, add to pot. Brown on both sides, 3 minutes per side. Remove the ribs to a plate and set aside.
Add the carrot, onion, celery, and salt and sweat the vegetables for about 3 minutes. Add the split peas, garlic, bay leaf, thyme, ham hock, cayenne pepper, black pepper, the ribs, and 2 1/2 quarts water. Simmer, skimming the foam that will rise to the surface as the water comes up to heat, until the peas and spare ribs are tender, 2-3 hours.
Discard the bay leaf and thyme bundle. Remove the hock from the soup. When it's cool enough to handle, pick the meat off it and add it back to the soup (discard the bone).
To serve, divide the ribs among bowls and ladle the soup over them. Garnish with reserved bacon. Eat with abundant, crusty bread.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe