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Categories:
split peas cold water potatoes stalks celery salt ham hocks onions clove garlic bacon butter croutons beef consomme Maggi sauce marjoram acorn fresh tomatoes pearl barley garlic bay leaf thyme scallion tops Pickapeppa sauce sugar beef stock salt sherry lean bacon parsley
Viewed: 33 - Published at: 9 years agoIngredients
- 1 lb. split peas, washed in cold water
- 10 c. cold water
- 2 large potatoes, cut fine
- 6 to 8 stalks celery, cut fine
- 1 tsp. salt
- 1 lb. ham hocks
- 2 medium onions, cut fine
- 2 Tbsp. McCormick soup greens
- 1 clove garlic
- 8 oz. cubed bacon
- 2 oz. butter
- 2 c. croutons
- 1 can beef consomme
- 2 to 3 Tbsp. Maggi sauce
- 1 tsp. marjoram
- 1 large acorn or other winter squash (to yield about 2 c. meat)
- 1 c. fresh tomatoes, peeled and seeded or 1 c. canned or frozen (about 1/2 lb.; I used canned)
- 2 Tbsp. pearl barley
- 1 garlic clove, mashed or minced
- 1 bay leaf
- pinch each: marjoram, thyme and allspice
- 1 Tbsp. finely chopped scallion tops
- 2 tsp. Pickapeppa sauce (or more, if desired)*
- 1/2 tsp. sugar
- 6 c. beef stock (I used instant beef granules or cubes)
- salt (if desired) and black pepper to taste
- 1/3 c. dry sherry, warmed
- 1 slice lean bacon, fried crisp and crumbled
- 1 Tbsp. finely chopped parsley
Method
- *Pickapeppa Sauce is available in most stores.
- If it is not, substitute a dash or two of Tabasco sauce.
