Split Pea Soup


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After imbibing in way too many drinks with Conner last night and way too many inferno hot wings from BW3’s (for the record: more than one is way too many, and I had four), my stomach was not in the mood for food today. Alas, Kiki has been craving split pea soup ever since she saw a girl spooning Shepard’s Pie into a cardboard takeout container when we were out at an Irish Pub in Chandler Saturday night (really you had to be there to understand the correlation), and today was the day we had scheduled the making of (and the blogging of) split pea soup.

This time I was up front with Kiki. I told her about my feelings for split pea soup. My feelings are: a big, fat, solid EH.

However, my taste buds have evolved over the years, it’s been years since I’ve had split pea soup, and Kiki makes her recipe without ham (which I hate — notice you don’t see any posts about ham on my blog??); so I decided just like the applesauce from the other night, I needed to give split pea soup a try.

Kiki decided to make a double batch of the thick soup to freeze for a later date. Her recipe comes from the classic red-checked cookbook (mine is pink for Breast Cancer Awareness): Better Homes and Gardens Cookbook.

Here is the Better Homes and Gardens classic (low-fat) recipe:

Ingredients

  • 2 3/4 c. water
  • 1 1/2 c. dry split peas, rinsed and drained
  • 1 14 oz. can reduced-sodium chicken broth
  • 1 to 1 1/2 lbs meaty smoked pork hocks or one 1 to 1 1/2 lb meaty ham bone
  • 1/4 tsp. dried marjoram, crushed
  • dash black pepper
  • 1 bay leaf
  • 1/2 c. chopped carrot (1 medium)
  • 1/2 c. chopped celery (1 stalk)
  • 1/2 c. chopped onion

Directions

  1. In a large saucepan combine water, split peas, chicken broth, pork hocks, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered for one hour, stirring occasionally.
  2. Remove pork hocks. When cool enough to handle, cut meat off bones; coarsely chop meat. Discard bones. Return meat to saucepan.
  3. Stir in carrot, celery, and onion. Return to boiling; reduce heat. Simmer, covered for 20 to 30 minutes more or until vegetables are tender. Discard bay leaf.

Pretty simple and straightforward; but it takes awhile to make, so Kiki started it early.

I wasn’t quite sure what to expect of the split pea soup. I think the only split pea soup I’ve ever had has probably had ham in it, which I think might give it a completely different flavor. The first couple of thick sludgy bites of soup we spooned out with chunks of sourdough bread. My immediate reaction was that the soup tasted sweet — something I wasn’t expecting. After piling on the salt and taking some bites without bread, the soup grew on me. Mainly I think it’s the consistency of the soup that I like. The thick, porridge consistency of the soup is something that makes me think it would stick to my bones and warm me on cool Arizona winter night. Plus, when consuming a dish made of all legumes and veggies I feel like I’m doing something really great for my body for once!

Recipe rating: 

3 Comments Add yours

  1. Nicole craig says:

    Just what I’ve been looking for. Awesome. Considering your writing I think I know of a good job for you. But it’s in Wisconsin. I really enjoy your blog.

    Like

  2. Nicole craig says:

    It is a good recipe. I did have a ham bone. But I think my ham bone was supersized. I Ike it now that I am an old lady but my kids did not.

    Like

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