Tuesday, March 9, 2010

66: Pure de Chicharos / Split Pea Soup

1 cup dry split peas
3 cups water
1/4 pound ground ham (or ham cubes)
1 boullion cube (Maggi)
1 small onion, chopped
1/2 red pepper, chopped
1 cup squash or pumpkin, cubed
2 Tablespoons butter
1/2 teaspoon salt

1. Wash and soak split peas overnight in a bowl.
2. Drain the water and place the soaked green beans in a soup pot.
3. Add the new water and ham.
4. Cook over medium heat until split peas have softened.
5. Add the rest of the ingredients.
6. Cook over low heat until pumpkin is fork-tender.
7. Osterize with a hand blender, right in the pot.
8. Serve right away.

For a less-thick soup, increase the amount of water to 4 cups.

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