Swedish Yellow Pea Soup (Emeril Lagasse)

1. 1

   In a soup pot or large saucepan, heat the vegetable oil over medium high heat.

2. 2

   Add the onions, celery, and carrot and saute until tender, about 4 minutes. Add the ginger and cloves and cook for 1 minute.

3. 3

   Add the ham hocks and water and bring to a boil. Cover, reduce heat to a simmer and cook for 1 to 1 1/2 hours, or until hocks are beginning to get tender.

4. 4

   Add the peas and black pepper and continue to simmer for 2 hours. Remove the ham hocks and set aside to cool slightly.

5. 5

   Puree the soup in a blender, or use an immersion blender, working in batches if necessary.

6. 6

   Return the soup to the pot and keep warm until ready to serve.

7. 7

   If the soup seems too thick, thin with a bit of water.

8. 8

   Taste and adjust seasoning if necessary.

9. 9

   When the salt pork is cool enough to handle, remove any visible fat or gristle and discard. Shred the meat and garnish each serving with some of the meat.

* Per serving · 4 servings · Values may vary.