Ingredients
- 1 pound dried split peas
- 1 pork hock
- 3 tablespoons unsalted butter
- 1 cup finely chopped yellow onions
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrots
- 2 teaspoons minced garlic clove
- 1 pound Smithfield pork, chopped
- 1 teaspoon salt
- 3/4 teaspoon freshly ground pepper
- 1/4 teaspoon crushed red pepper flakes
- 8 cups water
- 1 bay leaf
- 2 teaspoons fresh thyme
- Parmesan Truffled Poker Chips, recipe follows
- Parmesan Truffled Poker Chips:
- 2 pounds red bliss taters, scrubbed well and patted dry, skins left on
- 4 cups vegetable oil, for frying
- 1/4 cup grated Parmesan
- 1 tablespoon truffle oil
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
Directions
Put the peas inside a large pot or bowl, cover with water by 2 " and soak 8 hrs or overnight. Drain the peas and hang aside.
Score the pork hock. Devote a pot, cover with water and produce to some boil. Reduce heat and let simmer for one hour. Drain and hang aside.
Inside a large pot, melt the butter over medium-high temperature. Add some onions and prepare, stirring, for just two minutes. Add some celery and carrots and prepare, stirring, until just soft, about 3 minutes. Add some garlic clove and prepare, stirring, for thirty seconds.
Add some pork hock and pork and prepare, stirring, until starting to brown. Add some drained peas, salt, pepper, and pepper flakes, and prepare, stirring for just two minutes. Add 8 glasses of water, the bay leaf and thyme, and prepare, stirring from time to time, before the peas are tender, about one hour. (Increase the water when needed, when the soup becomes too thick or dry.)
Take away the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on the top.
Parmesan Truffled Poker Chips:
Utilizing a mandolin or very sharp, heavy knife, slice the taters into models as thin as you possibly can, and put inside a large bowl water to avoid discoloration.
Heat the oil inside a large, heavy pot to between 340 and 350 levels F.
Pat the taters totally dry. Increase the oil in batches and prepare until golden brown, stirring having a lengthy handled spoon to show and prepare evenly, a couple of minutes. Drain in writing towels and put inside a large bowl. Toss using the cheese. truffle oil, salt, and pepper. Serve immediately.
Recipe thanks to Emeril Lagasse, 2001