50+ Friends Club Cookbook -- Soups and Sandwiches -- Savory Split-Pea Soup

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Savory Split-Pea Soup

From the Kitchen of: Boomer
Source: McCall's Cooking School

1	lb	Quick-cooking dried split green peas (21/4 cups)
3		Fresh pork hocks**
2	stalks	Celery, chopped
2	med	Onions, chopped
4		Green onions, chopped
2	sprigs	Parsley, chopped
1/4	lb	Salt pork, chopped
2	tsp	Salt
1/8	tsp	Dried rosemary leaves
1		Bay leaf
1		Kielbasa sausage (about 3/4 lb.)

In colander, rinse peas under cold water; drain. Wipe pork hocks with damp paper towels.
In 8-quart kettle, combine peas, hocks and 21/2 quarts water; bring to a boil. reduce heat; simmer, covered, 45 minutes.
Wash and slice celery (1/4" thick), peel and thinly slice onions, chop green onions and parsley.
In medium skillet, sauté salt pork over medium heat, stirring, until crisp - about 3 minutes. Add celery, onion and green onion; sauté, stirring until the onion is golden - about 5 minutes.
To peas and pork hocks, add sauteed salt pork mixture, the parsley, salt, rosemary and bay leaf; mix well with long-handled wooden spoon. Bring to boiling; reduce heat, and simmer, covered, 2 hours, or until hocks are fork tender. Remove from heat;
With slotted spoon, remove pork hocks to shallow pan; cool. Remove skin and excess fat from hocks. Remove meat from bones, or leave whole, as desired. Skim fat from soup.
Wash kielbasa. Slash at 1-inch intervals about a fourth of the way through. Add to soup. Add water to soup if it becomes too thick. Bring to boiling; reduce heat and simmer, covered, 30 to 40 minutes. Slice kielbasa and add to each bowl. Serve hot.
NOTE: Crispy croutons may be added to soup if desired. Also, I like to add small baby carrots the last 10 to 15 minutes of cooking.
** A left over ham bone may be substituted for the pork hocks.