Where you are living you may be able to see fall "happen." Where I live we basically know it is fall because the temperatures drop below 100F. We are still in the high 90's as I type this today! However just a hint of crisp fall air makes me always think it is time to start making soup. So today's entry will be one of my favorite soup recipes for you and you can enjoy the turning leaves in the this photo above ---even if where you live (as I do) it is rare to see the leaves change! (Thanks to EAD for the use of her photo!)
Happy fall and I leave you with this delicious recipe for Split Pea Soup:
Dried peas and beans have long been menu standards of the winter months. Richly flavored split peas paired with smoked ham hocks is a classic cold-weather combination. Top with buttery croutons before serving, if you like.
Ingredients:
2 smoked ham hocks, each about 3/4 lb.
1 1/2 cups yellow or orange split peas
2 Tbs. unsalted butter
1 yellow onion, coarsely chopped
1 carrot, peeled and coarsely chopped
8 cups chicken stock, vegetable stock,
canned broth or water, plus more as needed
Salt and freshly ground pepper, to taste
Coarsely chopped fresh flat-leaf parsley
Directions:
Bring a large saucepan three-fourths full of water to a boil over high heat. Add the ham hocks and simmer for 1 minute. Drain and set aside. Pick over the split peas and discard any misshapen peas and stones. Rinse the peas and drain.
In a soup pot over medium heat, melt the butter. Add the onion and carrot and sauté, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the ham hocks, split peas and the 8 cups stock. Bring to a boil, reduce the heat to low and simmer gently until the peas are soft, 50 to 60 minutes.
Remove from the heat. Remove the ham hocks and let stand until cool enough to handle. Let the soup cool slightly.
Using a blender and working in batches, puree the soup on high speed until smooth, about 2 minutes for each batch. Return the puree to a clean soup pot. Alternatively, process with a stick blender in the pot. Thin the soup with more stock, if needed. Place the soup over medium heat and reheat to serving temperature. Season with salt and pepper.
While the soup is heating, remove the meat from the ham hocks and discard the skin and bones. Cut the meat into small pieces and add to the soup. Stir to heat through.
To serve, ladle the soup into warmed bowls and garnish with parsley. Serve hot. Serves 6.