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Minestra Di Piselli Spaccata Con Acetos
Homemade Sorrel Split Pea Soup Recipe

Minestra di Piselli spaccata con acetos has a savory blend of pork, celery, carrots, and of course split peas. Must tastier than your traditional homemade split pea soup recipe. This one has a heartier flavor and also includes a bit of sorrel.

Ingredients:

  • 4 TBS butter or margarine
  • 2 TBS olive oil
  • 2 chopped onions
  • 1 onion (skin intact, quartered for stock)
  • 1 sliced carrot
  • 1 carrot (whole, for stock)
  • 1 cup diced celery including leaves
  • 2 celery stalks (whole, for stock)
  • 2 minced cloves of garlic
  • 2 cups dried split peas
  • 2 qu. homemade chicken stock
  • 1 ham hock with plenty of meat or 1 cup diced ham
  • 2-3 slices of diced pancetta or salt pork
  • 16 oz heavy cream
  • 3 bunches of fresh sorrel
  • salt and freshly ground black pepper to taste
  • pinch of nutmeg
  • 1 halved lemon
Directions:
  1. In a large skillet, heat butter and oil over medium high heat. Add diced onions, carrots, celery, pancetta and salt and pepper. Sauté until onions are translucent.
  2. Add the garlic, stir in and remove from heat. Set aside.
  3. In a large saucepan, combine onion, carrot, celery, ham and enough homemade chicken stock to cover, and bring to a boil.
  4. Cook for about an hour until meat begins to fall off of the bone. Remove the ham hock and allow to cool.
  5. Strain stock mixture into another saucepan. Add the split peas and lemon and return to a boil.
  6. Reduce heat to low, cover, and simmer for about 30 minutes. (peas should be soft) Remove lemon and add sorrel. Remove from heat.
  7. Remove the meat from the ham bone and cut into small bite-sized pieces.
  8. Reserving stock, strain peas and puree in a blender until smooth. Then return to stock. Add chopped meat and sautéed vegetable mixture.
  9. Add nutmeg and slowly add the cream. Stir and allow to thicken. If you prefer thicker soup, use a little flour or cornstarch to help.
  10. Ladle into bowls and serve. Enjoy this homemade split pea soup recipe with sorrel. YUM!

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