I was in a store today and spotted some smoked ham hocks. I grabbed
one to use for a base for soup and made my second attempt at Snert, a
Dutch green pea soup. My previous attempt did not work out well when the
frozen ham hock turned out to be a tenderloin.

I boiled the ham hock and about 1/2 pound of dried green peas in
chicken broth for about an hour, then added chopped celery, onion,
carrot and a couple chopped potatoes and simmered it for another hour.


I sampled some. Wow! It is delicious. Now I need some Rookworst or
German sausage to finish it off.

On Wed, 04 Feb 2015 19:04:08 -0500, Dave Smith
> wrote:

> I was in a store today and spotted some smoked ham hocks. I grabbed
>one to use for a base for soup and made my second attempt at Snert, a
>Dutch green pea soup. My previous attempt did not work out well when the
>frozen ham hock turned out to be a tenderloin.
>
>I boiled the ham hock and about 1/2 pound of dried green peas in
>chicken broth for about an hour, then added chopped celery, onion,
>carrot and a couple chopped potatoes and simmered it for another hour.
>
>
>I sampled some. Wow! It is delicious. Now I need some Rookworst or
>German sausage to finish it off.
>
I just looked up Snert. I hadn't heard the term before. That's how I
learned to make pea soup.
BTW, I hate the frozen ham 'hocks'. Every time I have gotten a
package in the last several years it hasn't been hocks and often the
item is sour. I currently used smoked bacon ends and pieces.
Janet US

On 2/4/2015 6:45 PM, Janet B wrote:
> On Wed, 04 Feb 2015 19:04:08 -0500, Dave Smith
> > wrote:
>
>> I was in a store today and spotted some smoked ham hocks. I grabbed
>> one to use for a base for soup and made my second attempt at Snert, a
>> Dutch green pea soup. My previous attempt did not work out well when the
>> frozen ham hock turned out to be a tenderloin.
>>
>> I boiled the ham hock and about 1/2 pound of dried green peas in
>> chicken broth for about an hour, then added chopped celery, onion,
>> carrot and a couple chopped potatoes and simmered it for another hour.
>>
>>
>> I sampled some. Wow! It is delicious. Now I need some Rookworst or
>> German sausage to finish it off.
>>
> I just looked up Snert. I hadn't heard the term before. That's how I
> learned to make pea soup.
> BTW, I hate the frozen ham 'hocks'. Every time I have gotten a
> package in the last several years it hasn't been hocks and often the
> item is sour. I currently used smoked bacon ends and pieces.
> Janet US
>
smoked turkey wings work well, too

--
From somewhere very deep in the heart of Texas

On Wed, 04 Feb 2015 22:00:44 -0600, Janet Wilder >
wrote:

>On 2/4/2015 6:45 PM, Janet B wrote:
>> On Wed, 04 Feb 2015 19:04:08 -0500, Dave Smith
>> > wrote:
>>
>>> I was in a store today and spotted some smoked ham hocks. I grabbed
>>> one to use for a base for soup and made my second attempt at Snert, a
>>> Dutch green pea soup. My previous attempt did not work out well when the
>>> frozen ham hock turned out to be a tenderloin.
>>>
>>> I boiled the ham hock and about 1/2 pound of dried green peas in
>>> chicken broth for about an hour, then added chopped celery, onion,
>>> carrot and a couple chopped potatoes and simmered it for another hour.
>>>
>>>
>>> I sampled some. Wow! It is delicious. Now I need some Rookworst or
>>> German sausage to finish it off.
>>>
>> I just looked up Snert. I hadn't heard the term before. That's how I
>> learned to make pea soup.
>> BTW, I hate the frozen ham 'hocks'. Every time I have gotten a
>> package in the last several years it hasn't been hocks and often the
>> item is sour. I currently used smoked bacon ends and pieces.
>> Janet US
>>
>smoked turkey wings work well, too
thanks. I don't often see them here.
Janet US

On Wed, 04 Feb 2015 17:45:21 -0700, Janet B >
wrote:

> BTW, I hate the frozen ham 'hocks'. Every time I have gotten a
> package in the last several years it hasn't been hocks and often the
> item is sour. I currently used smoked bacon ends and pieces.

I bypass ham hocks and buy smoked pork chops. Same smoky flavor and
lots more meat.


--
A kitchen without a cook is just a room

Janet Wilder > wrote in
b.com:

> On 2/4/2015 6:45 PM, Janet B wrote:
>> On Wed, 04 Feb 2015 19:04:08 -0500, Dave Smith
>> > wrote:
>>
>>> I was in a store today and spotted some smoked ham hocks. I
>>> grabbed
>>> one to use for a base for soup and made my second attempt at Snert,
>>> a Dutch green pea soup. My previous attempt did not work out well
>>> when the frozen ham hock turned out to be a tenderloin.
>>>
>>> I boiled the ham hock and about 1/2 pound of dried green peas in
>>> chicken broth for about an hour, then added chopped celery, onion,
>>> carrot and a couple chopped potatoes and simmered it for another
>>> hour.
>>>
>>>
>>> I sampled some. Wow! It is delicious. Now I need some Rookworst or
>>> German sausage to finish it off.
>>>
>> I just looked up Snert. I hadn't heard the term before. That's how
>> I learned to make pea soup.
>> BTW, I hate the frozen ham 'hocks'. Every time I have gotten a
>> package in the last several years it hasn't been hocks and often the
>> item is sour. I currently used smoked bacon ends and pieces.
>> Janet US
>>
> smoked turkey wings work well, too
>

Yep. Some one here mentioned that a few years ago. Much less waste and
excellent taste. I never get smoked hocks any more.


--
You know it's time to clean the refrigerator
when something closes the door from the inside.

On 2015-02-05, Janet B > wrote:

> I just looked up Snert. I hadn't heard the term before.

Likewise. Interesting reading:

https://en.wikipedia.org/wiki/Snert

Apparently, that "pease porridge hot" is jes another name for split
pea soup. Interesting, seeing how different nationalities deal with
this ancient dish. It was a common staple on British Naval ships.

I tried for years to get my sister-in-law to eat split pea soup. She
was almost fanatical about disliking it. I finally asked if she'd
ever tried bacon in the dish. Negative. I made my usual SPS and she
loved it. I always fry up some bacon, use the grease to saute the
onions and carrots, the break up the fried bacon pieces in the final
dish. I can't eat non-bacon SPS. As boring as wallpaper glue.

nb --bacon! ....stronger than love

On Wed, 04 Feb 2015 21:20:42 -0700, Janet B >
wrote:

>On Wed, 04 Feb 2015 22:00:44 -0600, Janet Wilder >
>wrote:
>
>>On 2/4/2015 6:45 PM, Janet B wrote:
>>> On Wed, 04 Feb 2015 19:04:08 -0500, Dave Smith
>>> > wrote:
>>>
>>>> I was in a store today and spotted some smoked ham hocks. I grabbed
>>>> one to use for a base for soup and made my second attempt at Snert, a
>>>> Dutch green pea soup. My previous attempt did not work out well when the
>>>> frozen ham hock turned out to be a tenderloin.
>>>>
>>>> I boiled the ham hock and about 1/2 pound of dried green peas in
>>>> chicken broth for about an hour, then added chopped celery, onion,
>>>> carrot and a couple chopped potatoes and simmered it for another hour.
>>>>
>>>>
>>>> I sampled some. Wow! It is delicious. Now I need some Rookworst or
>>>> German sausage to finish it off.
>>>>
>>> I just looked up Snert. I hadn't heard the term before. That's how I
>>> learned to make pea soup.
>>> BTW, I hate the frozen ham 'hocks'. Every time I have gotten a
>>> package in the last several years it hasn't been hocks and often the
>>> item is sour. I currently used smoked bacon ends and pieces.
>>> Janet US
>>>
>>smoked turkey wings work well, too
>thanks. I don't often see them here.
>Janet US

The few times a year I buy half a cured ham I tire of eating it after
a couple three days so I freeze the bone with a good amount of meat
still on it, they make excellent pea/bean soups and costs a lot less
than ham hocks that are mostly fat and gristle. Another good way to
flavor pea soup is with smoked kielbasa, even good natural casing hot
dogs.

Same thing happened here last year. I love any kind of pea soup, but my husband said he hated it. One day he happened to be home while I was making it, but he didn't realize what exactly I was making. He just kept coming into the kitchen remarking on how good things smelled. All afternoon the soup smells tantalized him. When it came time for supper, I filled myself a bowl and sat down by myself to eat it. He looked disappointed that I hadn't set a bowl for him. I said, "Help yourself", so he grabbed an empty bowl, opened up the soup pot cover and said "Yuck, it's pea soup?" He decided to try it and has now decided tht he really likes pea soup.

On 2015-02-05 10:14 AM, notbob wrote:

> Apparently, that "pease porridge hot" is jes another name for split
> pea soup. Interesting, seeing how different nationalities deal with
> this ancient dish. It was a common staple on British Naval ships.
>
> I tried for years to get my sister-in-law to eat split pea soup. She
> was almost fanatical about disliking it. I finally asked if she'd
> ever tried bacon in the dish. Negative. I made my usual SPS and she
> loved it. I always fry up some bacon, use the grease to saute the
> onions and carrots, the break up the fried bacon pieces in the final
> dish. I can't eat non-bacon SPS. As boring as wallpaper glue.
>
> nb --bacon! ....stronger than love
>

My SiL won't eat pea soup. When she was a kid they had a nanny who used
to make pea soup and sandwiches for them to take to school. The
incident scarred her for life.

BTW...I just had the snert for lunch. It is delicious.

On 2015-02-05, Dave Smith > wrote:

> BTW...I just had the snert for lunch. It is delicious.

Enjoy!!

I gonna have a bowl of my homemade minestrone. I sent the recipe to
CC to post on the rfc website, but she never posted it. Oh well, too
bad for you.

I see a pot of SPS in my very near future.

nb

"notbob" > wrote in message
...
> On 2015-02-05, Dave Smith > wrote:
>
>> BTW...I just had the snert for lunch. It is delicious.
>
> Enjoy!!
>
> I gonna have a bowl of my homemade minestrone. I sent the recipe to
> CC to post on the rfc website, but she never posted it. Oh well, too
> bad for you.

Post it here?


--
http://www.helpforheroes.org.uk/shop/

On 2/4/2015 6:45 PM, Janet B wrote:

> BTW, I hate the frozen ham 'hocks'. Every time I have gotten a
> package in the last several years it hasn't been hocks and often the
> item is sour. I currently used smoked bacon ends and pieces.

I've mentioned before that I regularly take road trips to pick up
certain high-quality foods. The butcher shop in north-central
Minnesota that I visit has a smokehouse and produces famous bacon and
fabulous double-smoked hams and sausages. They slice some of that ham
to sell by the pound - and then they take those ham bones (still with
plenty of meat on them) and put them back in the smokehouse for
another round. It's worth the 120-mile drive just for those amazing
smoked ham bones. In fact, I went up there for more of them this past
weekend. They make the most delicious soup.

I count myself lucky that I have such a great resource for meats and
soup bones. Not just the smoked ham bones, but their gigantic meaty
beef shanks, too. They sell oxtails, but I just love the shanks for
soups and stews.

wrote:
> Same thing happened here last year. I love any kind of pea soup, but
> my husband said he hated it. One day he happened to be home while I
> was making it, but he didn't realize what exactly I was making. He
> just kept coming into the kitchen remarking on how good things
> smelled. All afternoon the soup smells tantalized him. When it came
> time for supper, I filled myself a bowl and sat down by myself to eat
> it. He looked disappointed that I hadn't set a bowl for him. I
> said, "Help yourself", so he grabbed an empty bowl, opened up the
> soup pot cover and said "Yuck, it's pea soup?" He decided to try it
> and has now decided tht he really likes pea soup.
>

Funny!

Brooklyn1 wrote:
>
> Another good way to
> flavor pea soup is with smoked kielbasa, even good natural casing hot
> dogs.

TIAD, you chump. lolol! You've obviously never had a decent pea
soup.