Steps to Prepare Award-winning California Farm Leek Split Pea Soup
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, How to Make Ultimate California Farm Leek Split Pea Soup. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from California Farm Leek Split Pea Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Leek Split Pea Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Leek Split Pea Soup is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Leek Split Pea Soup estimated approx 24 hour hour soak, 3 hour simmer.
To begin with this recipe, we must prepare a few components. You can cook California Farm Leek Split Pea Soup using 11 ingredients and 2 steps. Here is how you can achieve it.
A winter classic! This soup is a great field hot luncheon to take in a thermos flask when working outside on a cold day. Dried split peas take 24 hours to reconstitute, slow boil 3 hours in a dutch oven. Makes a hearty meal with fresh baked farm bread, especially dark rye bread.
Ingredients and spices that need to be Make ready to make California Farm Leek Split Pea Soup:
- Singlecup split peas for tasty broth, 2 cups for thick cream soup, or four cups frozen or fresh peas
- 1 leek
- 1 potato
- 1 celerystalk
- 1 onion
- 1 Pound ham hock bones
- Cup Sliced sausage
- 3 quarts water
- salt, pepper to taste
- Cup Parsley
- Cost: veggies $2, pork $2, sausage 40 cents, $1.10 per dinner
Steps to make California Farm Leek Split Pea Soup
- Rinse peas well, remove any pebbles or grit. Soak 24 hours in 3 quarts of water in dutch oven. When soaked thoroughly, add pork bones, sliced sausage, bring to hard boil, skim off foam, low boil two hours. If using fresh or frozen peas, simmer one hour.
- Dice potato, leek, onion and celery stalk in equally small pieces, add to broth, boil 45 minutes. After 45 minutes, remove pork bones, dispose in garden fermenter. Chop parsley fine, mix in soup, taste, add salt and pepper as desired. Serve with dark rye bread. (See my recipe in here). Enjoy.
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