 |
01-13-2008, 07:45 PM
|
#1
|
Master Chef
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
|
Traditional Split Pea Soup--TNT
It's supposed to be cold and damp here tomorrow, so split pea soup is on order! I froze the ham bone from Christmas just waiting for weather like this.
1 (10 oz) bag green split peas
about 10 cups liquid (I used about 6 c chicken broth and 4 c water)
bacon grease
1 c celery, finely chopped
1/2 c onion, finely chopped
1/2 c carrot, finely chopped
1 meaty ham bone
1 bay leaf
1/4 tsp thyme
salt and pepper to taste
2 Tbsp butter
2 Tbsp flour
Rinse and sort peas. Add peas and liquid to stock pot. Bring to a boil and simmer for about 2 minutes. Remove from heat and cover and let sit for 1-2 hours.
Meanwhile, sauté vegetables in about 1-2 Tbsp bacon grease. Set aside.
After peas soak, add ham hock, bay leaf, thyme, and vegetables. Bring to a boil, cover, reduce heat and simmer 2-3 hours, or until peas are tender/falling apart.
Remove ham bone and bay leaf. Puree soup (I used my immersion blender. Gave it a nice "rough-puree".).
In a skillet, melt 2 Tbsp butter and stir in 2 Tbsp flour. Whisk in some soup, stirring constantly to make a thick roux.
Bring soup to slow boil and add in roux, stirring until thickened. Add salt and pepper to taste.
__________________
-A balanced diet is a cookie in each hand
|
|
|
01-13-2008, 07:49 PM
|
#2
|
Chef Extraordinaire
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
|
Yummy! I love split pea soup. ENJOY!
__________________
Love the life you live!
|
|
|
01-13-2008, 08:06 PM
|
#3
|
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
|
And if you're not a pork person, like my husband, you can make the same recipe just subbing olive oil for the bacon grease & a smoked turkey thigh for the ham bone. Still comes out great!
|
|
|
01-14-2008, 05:52 AM
|
#4
|
Executive Chef
Join Date: Jan 2007
Location: San Francisco
Posts: 3,200
|
I love split pea soup! Just made it 2 nights ago and I'm still eating it! It's loaded with fiber and the version I make is low in fat and calories.
__________________
Accentuate the positives, medicate the negatives ~ Amy Sedaris
|
|
|
01-14-2008, 06:36 AM
|
#5
|
Executive Chef
Join Date: Dec 2006
Location: Long Island, New York
Posts: 4,750
|
Sometimes, just to add a little ' something' to my pea soup ill add some fried onions at the end, just before serving, maybe a few croutons, some cut up hot dogs or even small cubes of jarlsberg cheese ( learned this one from my mother in law). I like pea soup because its one of those ' always have everything to make it in the house ' recipes or one of those ' clean out the vegetable drawer ' recipes just to get rid of my remaining carrots, onions, celery or whatever.
|
|
|
01-14-2008, 06:52 AM
|
#6
|
Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
|
Since my potable water is a precious commodity, I try to use the water fom my boiled ham to make pea soup, water from boiled potatoes to make rye bread and the liquor from steamed clams to make clam chowder.
|
|
|
01-14-2008, 12:23 PM
|
#7
|
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
|
Oh goodness yes - I love adding sliced sausage, like turkey kielbasa, to pea soup.
I also like making "The Vegetarian Epicure" cookbook recipe for spring pea soup from fresh (or frozen) green peas, with little butter dumplings floating throughout. Delicious, & not as heavy or hearty as dried split pea.
|
|
|
01-14-2008, 01:38 PM
|
#8
|
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
|
split pea soup is real comfort food!
|
|
|
01-14-2008, 03:08 PM
|
#9
|
Head Chef
Join Date: Aug 2006
Posts: 2,098
|
Quote:
Originally Posted by redkitty
I love split pea soup! Just made it 2 nights ago and I'm still eating it! It's loaded with fiber and the version I make is low in fat and calories.
|
I would love to have your recipe.
|
|
|
03-24-2008, 06:46 PM
|
#10
|
Chef Extraordinaire
Join Date: Nov 2007
Location: MN
Posts: 11,488
|
Instead of a new thread I'm gonna bump to ask my ??
Don't you get sort of greasy soup without some way of skimming the fat that has come off the meat and bone?
I've made it before and I dont remember it being too greasy, maybe I'm putting too much thought into this. I can only trim so much of the fat off of the meat on the bone.
__________________
Not that there's anything wrong with that.....
|
|
|
03-24-2008, 07:03 PM
|
#11
|
Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,454
|
Never had a fat problem with my split pea soup and ham/sausage. I don't think I've ever skimmed my split pea soup and I've been making it for nearly 50 years.
I use everything from ham shanks, smoked pork hocks, kielbasa, etc. Usually any hammy-, smoky-flavored meat. Split pea soup is real "soul" food in our house.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
|
|
|
03-24-2008, 07:33 PM
|
#12
|
Chef Extraordinaire
Join Date: Nov 2007
Location: MN
Posts: 11,488
|
alright, I'll just do what I did last time.... but I cant remember what I did.....
OH!!! I am going to make it with half yellow half green split peas.
Want me to send you my other half a bag of yellow? I remember you said you cant get them....
I'll split the split peas with you!!!!
__________________
Not that there's anything wrong with that.....
|
|
|
03-24-2008, 07:37 PM
|
#13
|
Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,454
|
Quote:
Originally Posted by suziquzie
Want me to send you my other half a bag of yellow? I remember you said you cant get them....
I'll split the split peas with you!!!!
|
Ah, aren't you a sweetie?!
I just love split pea soup. The last time I made it, I had enough to put three big containers in the freezer. Sadly, they're all gone now. Boo hoo!
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
|
|
|
05-22-2008, 11:08 AM
|
#14
|
Executive Chef
Join Date: Mar 2008
Location: U.S., Panama
Posts: 2,748
|
Quote:
Originally Posted by elaine l
I would love to have your recipe. 
|
Just make it up as you go along. hahaha Make your own great tastes - yes, use bacon grease or chicken fat for flavor. A little won't hurt you. But BOY does it taste good!
__________________
Happy cooking, Marty.
|
|
|
05-22-2008, 12:02 PM
|
#15
|
Sous Chef
Join Date: Mar 2008
Location: Utah
Posts: 863
|
That recipe sounds good. The last time I made split pea soup the recipe made enough for three families and it just so happened that DH had to work late and never came home for dinner, and none of my neigbors were sick or had just had babies so I had no excuse to give any away. It sat in my freezer for weeks and ended up in the trash. *sigh* All that hard work for nothing. I didn't even eat much myself because I had morning sickness at the time.
|
|
|
05-22-2008, 12:06 PM
|
#16
|
Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 49,091
|
B'sgirl, I have frozen pea soup for months with no problem. Next time, you should feel comfortable freezing it for at least six months.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
|
|
|
 |
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics |
|
|
|
|
|
|
|
|
» Recent Recipe Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|