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Recipe by: Chef John V., A Good Cooking Recipe!
Serving size: 4-6 people
Preparation time: mise en place, cooking and serving about 3 hours and 30
About: Talk about fog as thick as pea soup!
Traditionally made with dried green peas and ham
stock but you can substitute chicken stock or use smoked turkey.
For the ham stock---
1 smoked ham hock, about 12 ounces, soaked
overnight in cold water
1 medium onion, peeled and quartered
sticks celery, roughly chopped, no leaves
1 medium size clove of
6-8 black peppercorns
1 medium size bay leaf
2-3 sprigs fresh thyme
Preparation: Drain and rinse the soaked ham hock. Put it into a large
saucepan along with the onion, celery, garlic, peppercorns, bay leaf,
thyme and parsley stems. Cover with 2 1/2 quarts of cold water, bring to
a boil and simmer, partially covered, for two to two and a half hours,
Let the stock to cool slightly with the hock still
in the liquid. While still warm, remove the hock and strain the stock
into a bowl. Reserve the stock for making the soup. Pull and shred the
pork meat into bite-sized chunks, leaving the skin, fat and bones
behind. Taste the stock and if it's too salty, add a bit of water but it
should be okay since it was pre-soaked overnight.
Now for the the soup---
Amount/Measure/Ingredient: 1/2 lb green split peas
2 tbsp. salted
1 1/2 cups onion, diced fine
2 quarts ham stock from
cooking the ham hocks
salt and freshly ground black pepper
pulled and shredded ham Preparation:
Melt the butter in a large saucepan over a medium-low
heat and sweat the onion until soft and translucent. Add the rinsed peas
(picked over and rinsed the peas until the water runs clear at the
moment before adding it to them to the pot) and the stock, bring to a
boil, reduce the heat to a simmer and skim off any scum. Simmer until
the peas are very soft, between 20-45 minutes. Blend about
three-quarters of the soup in a blender or use an immersion blender,
until smooth, adding a little more stock if it's too thick. Season to
taste. Return to the saucepan with the unblended soup, add some of the
ham and warm through.
Croutons are just what's
needed but you must make homemade ones and use Vienna bread. Slice the
bread 3/4 of an inch thick and ten slice each slice into 1/2 in thick
finger pieces, meat some butter and tossed the bread with it. Do use too
much or too little butter, just enough to lightly coat the bread. Bake
on a sheet pan in a 350 F oven until lightly golden and so the are
crisp, let cool.
Serve in warmed bowls, use a nice deep bowl.
Ladle in the London Fog and top with 4 or five crouton and bog them up
and down just a bit---now---ENJOY!
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