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Whole Yellow Pea SoupAdded On: Tuesday, August 21, 2007
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Rated by 1 users
- Shelf-life: 2 days
- Cooking time: 150 minutes
- Servings: 9
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Ingredients2 cups dry yellow split peas 8 cups chicken stock 1/2 medium onion, chopped 1 smoked ham shank Salt and freshly ground pepper to taste Procedure1.Cover the peas with at least 3 inches of cold water and soak overnight.
2.Drain the peas from the water. In a large kettle or stockpot, bring the chicken stock and peas to a hard boil for 5 minutes. Reduce the heat to a simmer. Add the chopped onion and ham shank, and cook for an additional two hours. Season to taste with salt and pepper. Remove the ham shank before serving.
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