Purée of Crack Pea Soup

Purée of Crack Pea Soup

Makes 6 qt (6 L)

Ingredients:
6 ounces (175 g) salt pork

Mirepoix:
- 10 oz (300 g) onion, reduced cube
- 5 oz (150 g) celery, reduced cube
- 5 oz (150 g) carrot, very low cube
- 6 qt (6 L) ham stock (see be aware)
- 1 ham bone or ham hock (optional)
- 3 lb (1.5 kg) green crack peas

Sachet:
- 1 bay leaf
- 2 entire cloves
- 6 peppercorns
- to taste salt
- to taste pepper

Directions:
1. Cut the salt pork into fine cube or go throughout a grinder.
2. Cook the salt pork slowly inside a major saucepot to render the fat. Do not brown the pork.
3. Increase the mirepoix and sweat inside the fat until the veggies are somewhat softened.
4. Add the ham stock and ham bone. bring to a boil.
5. Rinse the crack peas underneath cold water. Drain inside a strainer and incorporate to the stock. As well increase the sachet.
6. Protect and simmer until the peas are gentle, over 1 hour.
7. Remove the ham bone and sachet.
8. Move the soup all through a food mill.
9. Provide the soup back to a simmer. If it is way too thick, carry it to appropriate consistency with a minor stock or water.
10. Time to taste.
11. If a ham hock was applied, thin off the meat. Cube it and insert it to the soup.