Pea Soup with Ham Hocks
Ingredients
- olive oil – 1/4 cup
- onion – 1, chopped
- celery stalks – 2, chopped
- carrots – 2, quartered and cut into small pieces
- sprouted peas – 1 lb, rinsed
- chicken stock or water – 2 quarts
- ham hocks – 1 – 2
- salt and pepper – to taste
Instructions
- Put ham hocks to boil in a pot of water ahead of time, for about 1/2 hour.
- Chop onions, celery, and carrots. Rinse peas.
- In a large saucepan, sauté onion, celery and carrots over medium heat.
- Add peas and ham hocks to pan and cover with liquid by a couple of inches. Bring to a simmer.
- Cook until soup is thick and peas have almost disintegrated but not quite.
- Remove from heat and serve hot.
- Season with S&P