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1
Combine the peas, hocks, carrots, celery and onions in a large soup pot or Dutch oven.
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2
Tie the parsley, thyme and bay leaf together with kitchen string.
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3
Add the herb bundle, stock and 1 teaspoon salt.
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4
Bring to a boil over high heat.
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5
Lower the heat to a simmer; cover and cook until the peas are tender, 50 minutes to 1 hour.
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6
Remove the pot from the heat, and remove the hocks to a bowl to cool.
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7
Remove the meat from the hocks, discarding the bones, fat and skin.
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8
Cut the meat into cubes.
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9
Remove the herb bundle from the soup and discard.
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10
Puree the soup with an immersion blender or in batches in a blender to desired consistency.
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11
Heat the soup to a simmer with the meat and season with salt and pepper.
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12
Serve in heated bowls.
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13
Serve with the Simple Salad.
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14
Caution: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway.
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15
Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions.
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16
Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
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17
Although the salad is prewashed, still give it a soak in a big bowl of cold water for about 5 minutes.
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18
Lift the salad out of the water, so any grit is left in the bowl.
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19
Put it in a salad spinner; don't pack it in or the greens will get bruised.
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20
Spin dry.
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21
If you don't have a spinner, lay on a clean towel and gently pat dry.
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22
Put the greens in a big bowl.
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23
Drizzle 3 tablespoons (a regular soupspoon is fine - you don't need the measuring type) of olive oil over the greens.
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24
Drizzle with 1 tablespoon vinegar.
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25
Sprinkle with salt and pepper.
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26
Using tongs or 2 forks, toss just enough so that all the greens are lightly dressed.
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27
Transfer to 4 salad plates and serve immediately.
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28
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
