Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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2 |
cups | dry split peas or lentils | |
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2 |
quarts | water | |
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1 |
ham hock | ||
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½ |
cup | celery | finely chopped |
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½ |
cup | carrots | finely chopped |
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Recipe Instructions:
- Place all ingredients into a large kettle.
- Boil gently about 2 hours or until the consistency desired for soup.
- Remove ham hock.
- If desired, press peas though a coarse sieve to get puree.
- Chop meat from bone and return to soup.
- Season with salt and pepper to taste.
- Add water if needed.
- For a superb flavor and to stretch quantity, add a can of cream of potato soup and reheat.