SoupSupper

Split Pea, Ham Hock and Barley Soup
3 strips smoked bacon. minced
1 very large onion, minced
3 stalks celery, diced
4 medium carrots, diced
1 clove garlic, crushed and minced
1/2 tsp kosher salt
8 oz. wedge of ham slice cut into 1/2 inch dice
1 large ham hock (1 1/2 lb) cut into 1 1/2 slices
1 lb green split peas
1/3 cup barley
4 quarts water
1 tsp thyme
1/2 tsp marjoram
2 bay leaves
1 tsp celery salt
1 Knorr chicken bouillon cube
1 TB Maggi or other stock enhancer

Sauté the bacon in a heavy 8 quart saucepan until the fat is rendered out. Add the onion, celery, carrots and garlic and _ tsp. salt and sauté, without browning, until the onions are translucent. Add the thyme and marjoram and toast for a minute or two, then add all the other ingredients. Cover and simmer until the mixture is a chunky puree, then simmer uncovered until the soup is as thick as you like.

Focaccia
1 1/2 cups all-purpose flour
1/2 tsp kosher salt plus extra for topping
scant 3/4 cup water at 90 to 100 degrees
1 package instant rise yeast (1/4 oz size)
1 tsp sugar
1 TB olive oil plus extra for drizzling
1 small yellow onion, sliced into thin wedge shaped strips
1 clove garlic, minced
1 TB olive oil
1 tsp oregano, basil or rosemary
Extra toppings: 8 oz whole milk mozzarella, shredded ham, sautéed mushrooms or sliced cherry tomatoes

Dissolve the sugar in the warm water and add the yeast. Stir and let proof for 10 minutes. Put the one cup of the flour and the salt into the bowl of an electric mixer and when the yeast has proofed, add it to the flour mixture. Add the olive oil and blend slowly until the mixture makes spidery threads in the bowl. Slowly add the last 1/2 cup of flour and mix for about 10 minutes. The dough should be soft but not sticky. Put the dough into a clean oiled bowl, cover and let rise until double in volume.

Preheat the oven to 500 degrees and add a pizza stone if you have one.
When dough has doubled, turn it out onto a lightly floured surface and knead it a few times and then shape it into a rectangle about 12 inches by 10 inches. With the tips of your fingers, make dimples all over the dough to hold the fillings Transfer the dough to a cornmeal sprinkled paddle or a baking sheet. Sauté the onion and garlic in 1 TB olive oil and top the bread. Sprinkle on the herb of your choice and any extra toppings and drizzle with olive oil. Bake at 500 degrees for about 10 minutes.

		A Soup Supper
Here it is a few short weeks before Christmas and we can swear now that it won’t be like last year when there was an impossible amount to do the last few days. But we know it won’t be any different. We’ll spend a lot of time on the highway. We’ll buy things our relatives will unwrap and say “What was she thinking?” and the days will whiz by and then we’ll panic. After you have fought the good fight over the last bargain sweater and finally arrive home, the last thing you’ll want to do is cook. This soup recipe freezes very well and the focaccia freezes well if you make the cheese-less version. Make this ahead and when you arrive home, throw the soup in the microwave and the focaccia in the toaster oven, pour a glass of wine and reflect on all the money you saved. Sue Kleber			Split Pea, Ham Hock and Barley Soup & Focaccia
			Split Pea, Ham Hock and Barley Soup 3 strips smoked bacon. minced 1 very large onion, minced 3 stalks celery, diced 4 medium carrots, diced 1 clove garlic, crushed and minced 1/2 tsp kosher salt 8 oz. wedge of ham slice cut into 1/2 inch dice 1 large ham hock (1 1/2 lb) cut into 1 1/2 slices 1 lb green split peas 1/3 cup barley 4 quarts water 1 tsp thyme 1/2 tsp marjoram 2 bay leaves 1 tsp celery salt 1 Knorr chicken bouillon cube 1 TB Maggi or other stock enhancer Sauté the bacon in a heavy 8 quart saucepan until the fat is rendered out. Add the onion, celery, carrots and garlic and _ tsp. salt and sauté, without browning, until the onions are translucent. Add the thyme and marjoram and toast for a minute or two, then add all the other ingredients. Cover and simmer until the mixture is a chunky puree, then simmer uncovered until the soup is as thick as you like. Focaccia 1 1/2 cups all-purpose flour 1/2 tsp kosher salt plus extra for topping scant 3/4 cup water at 90 to 100 degrees 1 package instant rise yeast (1/4 oz size) 1 tsp sugar 1 TB olive oil plus extra for drizzling 1 small yellow onion, sliced into thin wedge shaped strips 1 clove garlic, minced 1 TB olive oil 1 tsp oregano, basil or rosemary Extra toppings: 8 oz whole milk mozzarella, shredded ham, sautéed mushrooms or sliced cherry tomatoes Dissolve the sugar in the warm water and add the yeast. Stir and let proof for 10 minutes. Put the one cup of the flour and the salt into the bowl of an electric mixer and when the yeast has proofed, add it to the flour mixture. Add the olive oil and blend slowly until the mixture makes spidery threads in the bowl. Slowly add the last 1/2 cup of flour and mix for about 10 minutes. The dough should be soft but not sticky. Put the dough into a clean oiled bowl, cover and let rise until double in volume. Preheat the oven to 500 degrees and add a pizza stone if you have one. When dough has doubled, turn it out onto a lightly floured surface and knead it a few times and then shape it into a rectangle about 12 inches by 10 inches. With the tips of your fingers, make dimples all over the dough to hold the fillings Transfer the dough to a cornmeal sprinkled paddle or a baking sheet. Sauté the onion and garlic in 1 TB olive oil and top the bread. Sprinkle on the herb of your choice and any extra toppings and drizzle with olive oil. Bake at 500 degrees for about 10 minutes.
	Courtesy of:
	Real Estate & Living
www.somocorealestate.com