Sopa de chícharos (zuppa cubana di piselli spezzati)

Ingredienti

• 1 lb dried green split peas
• 3-4 tablespoons neutral oil
• 1 cup diced white onion
• 1 cup diced green bell peppers
• 4 cloves garlic (minced)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt + pepper to taste
• 1 lb smoked ham hock (or meaty ham bone)
• 4 cups chicken stock
• 4 cups water
• 1/3 cup dry cooking wine (vino seco)
• 1 large bay leaf
• 1 cup calabaza squash (or butternut squash (peeled and cubed))
• 1 large Russet potato (peeled and cubed)

Preparazione

1. 1

   Lay the split peas on a clean work surface and remove any stones and/or discolored / broken peas. Wash and rinse them until the water runs clear. Set aside.

2. 2

   In a Dutch oven or large pot, heat oil at medium-high heat. Add the onions and peppers. Saute for 5 minutes or until the veggies are tender. Add the garlic and saute for 1 minute. Add cumin, oregano, and salt + pepper to taste. Simmer for another 4-5 minutes.

3. 3

   Now, add the ham hock, split peas, chicken stock, water, wine, and bay leaf to the pot. Bring to a boil then reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 1 hour, adding 1/4 cup of water at a time to prevent the soup from drying out.

4. 4

   Remove the ham and trim off the meat from the bone. Discard the bone and excess fat. Stir the chopped ham into the pot.

5. 5

   Add the squash and potato. Continue to simmer, uncovered, stirring occasionally, for another 25-30 minutes or until the squash and potatoes are fork tender.

6. 6

   Taste and adjust seasonings as needed. Remove bay leaf. The soup will thicken as it cools. If you prefer a thinner consistency, stir in 1/4 cup of water to thin it out. Serve the soup by itself or with a side of white rice. Enjoy!