Preparation

• 冲洗火腿霍克斯并裂开豌豆。将它们与15杯水的7至8夸脱仓库中混合在一起。煮沸，掠过任何泡沫，煮5分钟。
• Lower the heat to a simmer, add the leek, thyme, and bay leaf, and simmer gently until the peas are falling apart, about 1-1/2 hours.
• Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onions and 1/2 tsp. salt. Cook, stirring with a wooden spatula, until browned around the edges, about 5 minutes. Turn the heat down to low, cover, and cook, stirring occasionally, until the onions are tender, about 15 minutes. Stir in the carrots and celery, cover, and continue cooking, stirring occasionally, until the carrots and celery are just tender, another 15 minutes.
• 将火腿蹄转移到盘子上。将蔬菜加入汤中，用木制刮刀将煎锅刮擦以释放任何褐色碎片。搅拌1茶匙。盐，1/2茶匙。胡椒粉，丁香和辣椒，继续煮20分钟以融合了风味。关闭热量，丢弃月桂叶，加入欧芹，然后用浸入式搅拌器（或常规搅拌器，分批工作）将汤泥泥，直到光滑为止。
• Cut the skin from the ham hocks, and then remove the meat from the bone, discarding any large pieces of fat. Dice the meat and add it to the soup. Reheat the soup over medium-low heat, simmering and stirring occasionally, until it’s the consistency of heavy cream and pours easily from a ladle, about 10 minutes. Thin with a little water, if necessary. Season to taste with additional salt, pepper, and cayenne. Serve hot.

提前提示

汤可以冷却和冷藏长达3天，也可以冷冻长达3个月。它会在冷却时变稠，但是加热时会再次变薄。缓慢加热，根据需要加水，以防止底部燃烧。