Split Pea Soup with Pumpernickel Croutons

Name: Split Pea Soup with Pumpernickel Croutons
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 1 liters 1/2-inch cubes pumpernickel bread (from a 1 1/4-lb loaf); 4 larges carrots; 2 ribs celery ribs, chopped; 2 meaty ham hocks (1 3/4 lb total); 1 teaspoon kosher salt; 5 Tbsps olive oil; 1 large onion, chopped; 237 milliliters frozen peas (not thawed); 532 milliliters lb dried split peas , picked over and rinsed; 1 teaspoon table salt; 4 liters water

Split Pea Soup with Pumpernickel Croutons might be a good recipe to expand your main course recipe box. This recipe serves 6. One portion of this dish contains about 35g of protein, 24g of fat, and a total of 607 calories. It is a good option if you're following a dairy free diet. Autumn will be even more special with this recipe. If you have water, cubes pumpernickel bread, carrots, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

Simmer ham hocks in 16 cups water in a deep 6-quart pot, uncovered, until meat is tender, 1 1/2 to 2 hours.

Ingredients you will need

Ham Hock

Water

Meat

Equipment you will use

Pot

Transfer ham hocks to a cutting board and measure broth: If it measures more than 12 cups, continue boiling until reduced; if less, add enough water to total 12 cups. When hocks are cool enough to handle, discard skin and cut meat into 1/4-inch pieces (reserve bones).

Ingredients you will need

Ham Hock

Broth

Water

Meat

Equipment you will use

Cutting Board

Chop 2 carrots and cook along with onion and celery in 2 tablespoons oil in a 6- to 8-quart heavy pot over moderate heat, stirring, until softened, 6 to 8 minutes.

Ingredients you will need

Carrot

Celery

Onion

Cooking Oil

Equipment you will use

Pot

Add split peas, table salt, pepper, ham hock broth, and reserved bones and simmer, uncovered, stirring occasionally, until peas are falling apart and soup is slightly thickened, about 1 1/2 hours.

Ingredients you will need

Split Peas

Table Salt

Ham Hock

Pepper

Broth

Peas

Soup

Put oven rack in middle position and preheat oven to 400°F.

Equipment you will use

Oven

While soup simmers, toss bread with remaining 3 tablespoons oil and kosher salt in a large bowl, then spread in 1 layer in a large shallow baking pan and bake until crisp, about 10 minutes. Cool croutons in pan on a rack.

Ingredients you will need

Kosher Salt

Croutons

Soup

Bread

Cooking Oil

Equipment you will use

Baking Pan

Oven

Bowl

Halve remaining 2 carrots lengthwise, then cut crosswise into 1/4-inch-thick slices.

Ingredients you will need

Carrot

Remove bones from soup with a slotted spoon and discard.

Ingredients you will need

Soup

Equipment you will use

Slotted Spoon

Add carrots and ham pieces to soup and simmer, uncovered, until carrots are tender, 10 to 15 minutes.

Ingredients you will need

Carrot

Soup

Ham

Add frozen peas and simmer, uncovered, stirring, until just heated through, about 3 minutes. Season with salt.

Ingredients you will need

Peas

Salt

Serve soup with croutons.

Ingredients you will need

Croutons

Soup

· Croutons can be made 3 days ahead and cooled completely, then kept in an airtight container at room temperature. · Soup is best when made, without frozen peas, 1 day ahead (to give flavors time to develop). Cool completely, uncovered, then chill, covered. Reheat and, if necessary, thin with water. Stir in frozen peas while reheating.

Ingredients you will need

Croutons

Water

Peas

Soup