The Pork Broth
Raiding the freezer is so refreshing, I love to clean it out and make space for new food! I managed to find my pork shoulder and a large bag of vegetables: garlic cloves, onion, celery, carrot and bell pepper discards,and even an artichoke that was too sad looking to be eaten as a side dish, but still good enough to put in a boiling pot of water to add flavor.
I put just enough water in the pot to just cover the scraps. I then brought the pot to a boil and lowered the temperature to a simmer for 2 1/2 hours. After the broth is done, I let it cool in the pot and then strain the liquid into a bowl and put in the fridge over night. The fat in the broth will congeal at the top as it cools in the fridge so it can easily be removed with a spoon. the amount of broth made was about 8 cups. I placed two cups in the freezer for another day. Now the broth is ready for the peas!
The Soup
1lb of dried split peas (soaked overnight in cold water to reduce cooking time)
6cps of Pork Broth and 1cp of vegetable broth *
6oz Canadian Pancetta cubed (purchased at Capone Foods in North Cambridge)
3 Cloves of Garlic diced
1cp diced yellow onion
Salt and Pepper to taste
Diced Canadian Pancetta |
After 2 hours on the stove simmering the split pea soup is finished. Peas should be very tender, depending on the type of pot you are using, the time may vary. Once it is ready to eat, I suggest a side of some type of rustic bread. If you are feeling adventurous try making your own using the The Bread Baker's Apprentice as your guide.
* A note on the broth, I added a cup of vegetable broth I had ready (and thawed) in the fridge because I needed to use the vegetable broth so not to waste it. Vegetable stock is made the same way as any meat stock - but without the meat and more vegetable scraps. I have to say it greatly added to the flavor of the soup. Eric had this soup for dinner three nights in a row and we were both sad to see it so quickly disappear!
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