Tuesday, March 9, 2010

66: Pure de Chicharos

1 cup split peas
3 cups water
1/4 lb ham, cut into cubes
1 Maggi cube
1 small onion
1/2 red pepper
1 cup squash, cubed
2 Tablespoons butter
1/2 teaspoon salt

1. Wash the split peas and let them soak in water, overnight.
2. Strain out the water used to soak the split peas overnigt.
3. In a soup pot, add fresh water, the split peas and the ham.
4. Bring to a boil, cover, and cook over medium heat until the split peas have softened, about an hour.
5. Add the rest of the ingredients and leave on low heat until the squash has softened.
6. Using a hand-blender, puree the contents right in the pot (off the heat). *If you do not have a hand blender, place contents in a blender and puree*.

Serve immediately. Makes six servings.

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