green split pea soup

2016-03-22
Sp. 'puré de guisantes'

Beans and peas are a staple food worldwide. This very simple recipe will always remind me of primary school in Belgium. Every Thursday they served green pea soup like this, much to the regret of the afternoon teachers. :-)

I don’t eat them nearly as often nowadays, but still enjoy it occasionally. The recommended cooking time on the package is 30 minutes. I cook them longer, until the peas fall apart and then puree them.

Make this a day ahead if possible to let the flavor mature.

Yellow split peas are a bit sweeter than the green ones, but are otherwise interchangeable for recipes.

INGREDIENTS

This is what you need for 4 quarts / 8 servings:

1 lb. green split peas
1 cup ham cuttings
S&P
Optional additions to make this a meal soup:
- spare ribs
- bacon
- celeriac
- leeks
- sausage

Pic1: green split pea soup

Directions

2016-03-22

Pic2: washed split peas
Pic3: simmering
Pic4: ham trimmings

Wash and rinse the split peas several times until the water stays fairly clear. (Pic2)
Add 3 qts of water.
Bring to a roiling boil. Reduce heat and simmer 45 minutes. Stir occasionally.
Ham enhances the pea flavor. Add some ham cuttings. Fat and skin are OK, the stuff you won’t eat anyway. (Pic4+5) Alternatively add some ham-flavored bouillon or powder.
Bring to a boil again and simmer 30 minutes.

Pic5: peas are ready
Pic6: simmer blended peas

Check the peas. They should be completely soft.
Remove the ham. Use a stick blender to liquefy all the peas. This will thicken the soup considerably.
Add S&P to taste.
Bring to a boil again and simmer 10 minutes. (Pic7)
Rest for 30 minutes.
The starch in the blended peas will continue to thicken the soup.
If too thick, add up to 2 qts of water or stock and adjust seasoning.
Serve and enjoy.

Another day, with ham

2018-03-09

Pic7: ingredients
Pic8: pea soup with ham

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org