Three Guys From Miami: Cuban and Spanish Food Recipes

Raúl Musibay: This is the Cuban version of a soup that is popular all over the United States.

Glenn Lindgren: We're not sure exactly who had this soup first, but the Cuban version is very distinctive.

Jorge Castillo:The secret ingredient? Calabaza.

Glenn Lindgren: Jorge's grandma used chunks of real calabaza. If you can't find calabaza in your area, you can use butternut squash instead.


Cuban Split Pea Soup -- Sopa de Chicharos

By Three Guys From Miami



Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes
Yield: 6 servings

A distinctive Cuban version of split pea soup.


INGREDIENTS:

1 pound dried split peas
1 leftover ham bone with plenty of meat attached
4 1/2 cups water
4 1/2 cups chicken broth
1 cup white wine
1/4 cup olive oil for sautéing
2 cups white onion chopped
2 cups green pepper chopped
5 cloves garlic, minced
3 tablespoons white flour
1 1/2 cups calabaza (or butternut squash) peeled and cubed
1 teaspoon Accent
2 teaspoons ground cumin
1/4 cup butter
salt and black pepper to taste
Wash split peas in water, being careful to remove any grit or bad peas.

Sauté the onion and green pepper, with a little olive oil in a sauté pan. Add garlic and flour, sauté for another minute or two stirring constantly.

Place the ham bone in a large eight-quart stockpot. Add peas, onion/pepper/garlic mixture, water, chicken broth and wine, bring to a boil, reduce heat to low and simmer, until the peas are very tender and the ham is starting to fall off of the bone -- approximately two hours. Remove the ham bone; trim all usable meat from the bone, cut into bite-size chunks and set aside. (Discard bone, excess fat, and gristle.)

Add the calabaza to the pot and continue cooking until the calabaza is soft, approximately 25 minutes. Place the cooked soup in a blender or food processor and puree -- do this in smaller batches and be careful, the soup is hot!

Return puree to the pot and add the ham chunks, Accent, cumin, and butter. Simmer an additional 20 to 30 minutes. Season to taste with salt and pepper.

If the mixture is too thin for your taste, you can tighten it up with a little corn starch dissolved in water.

This recipe and editorial content from: "Three Guys From Miami Cook Cuban" Copyright ©2004 All Rights Reserved.

No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.

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The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo