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These quick pickled shallots can be made several days ahead and stored in their pickling liquid in the refrigerator. Slideshow:  More Warming Soup Recipes 

Ian Knauer
September 2014

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Credit: © Ian Knauer

Recipe Summary

active:
20 mins
total:
1 hr 45 mins
Yield:
Makes about 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large heavy pot, brown the ham hock in the oil over medium high heat, turning occasionally, until golden, about 8 minutes. Stir the onions, garlic, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the carrots, celery, stock, and split peas and bring to a simmer. Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours. Season with salt and pepper to taste.

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  • While the soup cooks, in a small saucepan, bring the vinegar, water, sugar and 1/2 teaspoon salt to a simmer. Remove the vinegar mixture from the heat and stir in the shallots. Let stand 30 minutes then drain.

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