Monday, January 4, 2010

Pete's Pea Soup

Armed with a pair of smoked pig knuckles, I set out to make pea soup. Much else was a happy accident, as I substituted some of the ingredients listed in the recipes on the bags of my dried peas and added other improvised goods that Baby and I already had on hand.

Pete's Pea Soup

1/2 lb bag Goya Green Split Peas/6 oz. package of Manischewitz Split Pea Soup Mix (find something to do with the seasoning packet at a later time) OR just use 1 lb. Goya green split peas
2 pork knuckles (pulled from the Hoppin' John stew)
2 tb sauteed onions (left over from our Boeuf Bourguinon)
1 tb tomato paste-not at all traditional-but I wanted sweet and didn't have any carrots to use, as the recipe on the bag indicates
1 clove garlic, minced
1/4 cup pinot grigio (left over from our Celery Victor lunch) or other dry white wine
Soffritto bouillon cube (from Italy, essentially a mire poix trio of carrot, celery and onion), but the bag suggests Sazon Goya cubes, which are similar I think
Beef bouillon cube (also can use chicken bouillon but we didn't have that)
6 cups water

Simply add all of the ingredients into a large pot and bring to a boil. Simmer with cover on until the peas are tender. Remove pork knuckles. The soup is good to eat right away but will thicken to a fine moat overnight.

Serve with some crispy bacon pieces on top if you'd like, but I don't think you'll need it.

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