By Three Guys From Miami
Prep time: twenty minutes
Prepare time: one hour
Total time: one hour twenty minutes
Yield: 6 servings
A unique Cuban form of split pea soup.
1 pound dried split peas
1 leftover pork bone with lots of meat attached
4 1/2 cups water
4 1/2 cups chicken broth
1 cup white-colored wine
1/4 cup essential olive oil for sautéing
2 cups white-colored onion chopped
2 cups eco-friendly pepper chopped
5 cloves garlic clove, minced
3 tablespoons white-colored flour
1 1/2 cups calabaza (or butternut squash) peeled and cubed
1 teaspoon Accent
2 teaspoons ground cumin
1/4 cup butter
salt and pepper to taste
Wash split peas in water, fostering to get rid of any grit or bad peas.
Sauté the onion and eco-friendly pepper, after some essential olive oil inside a sauté pan. Add garlic clove and flour, sauté for an additional few minutes stirring constantly.
Put the pork bone inside a large eight-quart stockpot. Add peas, onion/pepper/garlic clove mixture, water, chicken broth and wine, provide a boil, reduce heat to low and simmer, before the peas are extremely tender and also the pork is beginning to fall from the bone -- roughly two hrs. Take away the pork bone trim all functional meat in the bone, reduce bite-size chunks and hang aside. (Discard bone, extra fat, and gristle.)
Add some calabaza towards the pot and continue cooking before the calabaza is soft, roughly 25 minutes. Put the cooked soup inside a blender or mixer and puree -- do that in smaller sized batches and become careful, the soup is hot!
Return puree towards the pot and add some pork chunks, Accent, cumin, and butter. Simmer yet another twenty to thirty minutes. Season to taste with pepper and salt.
When the mixture is simply too thin for the taste, you are able to tighten up after some corn starch dissolved in water.
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