On 27/09/2011 11:31 AM, Chet wrote:

>
>
> I did not do any sauteing in this recipe or use any butter, do you think
> this may help the flavor, and yes the pc of ham hock was smoked but it
> was not a big pc, maybe 1/4 lb. do you think a few drops of liquid smoke
> would help or destroy the soup flavlor.
>


Good gawd no.
My method for split pea soup is to chop a carrot, an onion and a rib of
celery and saute in a bit of olive oil, and toss in a chopped clove of
garlic. Toss in about two cups of split peas and a smock ham hock, some
bay leaf, cover with water, bring it to a boil and then boil gently for
several hours. Remove the ham hock, strip the meat off the bone. Return
the chopped meat to the pot and discard the bone, the skin and big wads
of fat. It's ready to eat.