Hannah Maria's Green Split Pea Soup
rec.food.cooking/Rebecca Trow
My husband isn't really as big on ham hocks as I am, so I had to find a pea soup that didn't use them for flavor, and this one has proved to be very rich-tasting. It's based on a recipe in "The Complete Book Of Soups And Stews".
6 cups beef stock
2 cups green split peas, washed and picked over
3 large onions, finely chopped
3 tbsp. butter
4 large ripe tomatoes, peeled, seeded and chopped OR a 1-lb. can whole
tomatoes, seeded and chopped
salt and pepper to taste
Pour the stock into a 3-quart saucepan and add the split peas. Simmer, partially covered, over low heat for 1-1/2 hours (keep a close watch as the peas can get too mushy). While the peas are simmering, melt the butter in a medium skillet and saute the onions until tender and just beginning to brown, about 10 minutes. Add the onions to the peas and continue cooking for 30 minutes. Five minutes before the soup is finished cooking, stir in the tomatoes. Add the salt and pepper to taste. I like to eat it with a dollop of sour cream. My husband likes to sprinkle a bit of Parmesan cheese on top.
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