Tuesday, November 30, 2010

Split Pea Soup & Challah

I wish Thanksgiving produced more ham hocks! There are so many great possibilities! This year’s hock was destined to become split pea soup.

Soup Ingredients:

  • 4T Butter
  • 2 Onions, chopped
  • 6-8 celery stalks
  • 6-8 carrots
  • 1 pound split peas
  • 4 cups chicken or turkey broth (Don’t forget it’s super easy to make yourself)
  • 4 cups water
  • 1T marjoram
  • ham hock and any leftover ham you may have

Soup Preparation:

Melt the butter in a dutch oven (or a large heavy pot). Add the vegetables and sauté until they begin to soften ( about 8 minutes). Stir in the hock and ham (in large chunks that you will be able to remove easily later) and marjoram. Add the peas, broth and water. Bring the soup to a boil. Reduce heat to a simmer and cover partially. Stir frequently until the peas are falling apart (about an hour).

Transfer the hock and large ham chunks to a bowl. Use an immersion blender to bring the soup to a consistency that you like (it will thicken slightly as it cools). If it’s too thick blend in more broth. Dice the pork and return it to the soup. Yields about 3.5 quarts.

This soup is delicious (yet terribly not kosher) with Challah.

photo 2(8) 

Bread Ingredients:

  • 1 cup of warm water
  • 5 egg yolks (save the whites to brush the dough)
  • 6T softened butter
  • 4C flour
  • 4T gluten
  • 1.5t salt
  • 1/2c packed brown sugar
  • 1.5T yeast

** The freshness of the flour and gluten GREATLY affects the taste and texture of the bread!

Bread Preparation:

I put the ingredients in my breadmaker in the order listed (but I understand different machines have different order preferences??) My machine is a bit on the wimpy side for this wet and heavy dough, so I  stand by during mixing with a spatula. After the machine finishes the dough cycle, I give the bread one more gentle kneading on a well floured surface. Then I split the dough into six pieces and braid two loaves of three strands each.  Brush the loaves with egg whites and sprinkle with sesame seeds. Allow the loaves to rise for half an hour, and then bake at 350 degrees for 18-25 minutes (depending on how doughy you like it).

Every time I make Challah I intend to take one of the loaves to a friend, it just never makes it that far…




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