Soups: Split Pea 05 by Recipe Cottage

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	Split Pea 05

		Split Pea Soup 3 pounds dry split peas 1 pound, cut coarse yellow onions 1 pound, cut coarse carrots 1 pound, cut coarse potatoes 1 pound ham hocks with bones pepper salt bay Leaf Habanero sauce Wash split peas. Wash but do not peel potatoes. Peel onions and carrots. Cut vegetables coarsely (1-2 inch pieces). Rinse ham hocks. Put all into slow cooker or thick pot. Cover with water. Toss in 2-4 tablespoons of salt, about half that much pepper, and a few dollops of the habanero sauce. If you are worried about "too spicy", use no more than five shakes of the habanero sauce. Believe me, you won't taste "hot" unless you use more. Add bay leaf (or two) and bring to a boil. Boil for a while and skim off the scum that collects at the top. Boil until no more scum appears. Turn down heat, cover, simmer for several hours until done. You may need to add more water while boiling it. Taste after several hours and add salt and pepper to adjust. Pull out the ham hocks and remove the meat from the bones if you feel like it. By this time, there should be a liberal amount of pork fat on top of the soup. Skim it off with a spoon. If you've got a lot of time and room in the fridge, let the soup cool, covered. Put into fridge overnight. Then you can pull the congealed fat off the top with ease. It is extremely good dished into a large bowl with a big hunk of brown bread in the middle.