Grandma Sue's Split Pea Soup
2 - 3 ham hocks
2 1/2 quarts water, approx.
1 pound dried peas
2 onions, chopped
1 carrot, scraped and diced in 1/4 inch cubes
Salt to taste
1 tsp dried sage
Freshly ground black pepper
Put hamhocks in the 2 1/2 quarts water, bring to a boil, reduce heat, simmer
with the lid on until meat is very tender or falling off the bones, at least
an hour or more. Let cool, or refrigerate overnight. Skim fat from the top,
pull out bones, remove meat from bones, cut into small chunks and set aside
in covered container. Discard bones.
Rinse the peas under running water in colander. Add the rinsed peas to the
ham stock prepared above. Bring to a boil, boil for two minutes, remove from
heat and let soak for one hour. Add chopped onion and sage, return to a boil,
cover with lid and let simmer at least 2 1/2 hours. Stir occasionally to
prevent peas from sticking to the bottom of the pan. Add more water if the
soup becomes too thick. About 15 minutes before serving, add the carrot cubes
and ham chunks, and continue to simmer. You can also mix in a tablespoon
of cornstarch mixed in some cold water to keep the soup from separating.
Season to taste with salt and freshly ground black pepper.