- home |
- My Recipe Box |
- My Recipe Page |
- My Cookbooks |
- Add a Recipe |
- Settings |
- Sign In |
- Sign Up
| 2 | cups | yellow split peas | |
| 8 | cups | water | |
| 2 | pounds | smoked ham hock | |
| 1 | large | onion | chopped |
| 1/2 | cup | celery leaves | |
| 1/2 | teaspoon | summer savory | |
| 1/4 | teaspoon | thyme | |
| 3 | tablespoons | parsley leaves | fresh, chopped |
| 1 | x | black pepper | |
| 1 | x | salt |
Soak peas overnight.
Drain the peas and place them in a large soup kettle with the water, ham hocks, onion, celery, and seasoning.
Bring to a boil.
Reduce heat, cover, and simmer for three hours, stirring frequently.
The peas are done when soft and creamy. Add black pepper and salt to taste.
Traditional Quebec dish.
| Not a member? You can still rate this recipe! |
Note: You must be a member to submit a review. Please Sign in or Sign Up.
General:Rosemary is an herb in the mint family. It is a small evergreen shrub, Rosmarinus officinalis, whose 1-inch leaves resemble curved pine needles....
This was nice, but could be improved. I'd add garlic to the coating next time and have something with a sauce accompanying. I had potato wedges and stir-fried mange tout. It needs something 'wet' with it. Chldren enjoyed it. I added cayenne pepper instead of black, which was nice.