PEA SOUP - A SPLIT DECISION

 PEA SOUP--A SPLIT DECISION

WHAT - there are two different kinds of pea soup?  Peas are peas,  right?!  So what could possibly be the difference between split pea soup and "regular" pea soup?

The difference... the type of peas used. Split pea soup is typically made from dried split peas, while green pea soup is made from fresh or frozen green peas. 

The following story is about split pea soup.  Well, maybe not a story, but certainly a blog, recipe and all.

To begin with, Richard and I love pea soup - especially split pea soup which is usually thicker and creamier. My husband, Richard, which this blog is named for in case you hadn't guessed by now, makes fabulous pea soup, split or otherwise, but especially split.  Unfortunately for me, however, not very often.  So, in a pinch, since I don't make pea soup myself, we buy canned pea soup.  Yes, we know, too much sodium, yada, yada, yada, but there's always a can or two in our pantry of one brand or another.  One of our favorites, is also the cheapest... Campbell's Split Pea Soup w/ Bacon.

But, the other night, Richard was in a "I feel like making homemade split pea soup for dinner tonight" mood.  I cheered, then danced around the house.  He bought the ingredients, as well as a Nancy Silverton, La Brea Bakery baguette and started his chef-ing process.

The result was a perfect, satisfying soup supper.  But, that wasn't the end of this splendid, culinary pleasure.  With enough leftover, we had his split pea soup again two nights later.  This time with a drizzle of balsamic vinegar.

Below is the basic recipe Richard used to reach this divine foodie nirvana.

Split Pea Soup Recipe

Ingredients:

1 Tbsp olive oil

1-1/2 cups chopped yellow onion (1 medium)

1-1/4 cups chopped celery (about 3 ribs)

1 tsp minced garlic (1 clove)

4 cups unsalted chicken broth

4 cups water

1 (16 oz) bag of dried split peas, picked over and rinsed 

2 bay leaves

1-1/2 tsp chopped fresh thyme, or 1/2 tsp dried thyme

Salt and freshly ground pepper to taste

1-12 lb meaty ham bone or ham shanks

1 cup chopped carrots

chopped fresh parsley for garnish (optional)

Instructions:

1.  Heat olive oil in a large pot over medium-high heat.  Add onion and celery and saute 3 minutes.  Add garlic and saute 1 minute longer.

2.  Pour in chicken broth and water.  Add split peas, bay leaves and thyme.  Season lightly with salt and pepper to taste. (Wait to add more salt until the end to see how salty the ham has made the soup.)

3.  Nestle ham bone into soup mixture.  Bring mixture to a boil, then reduce to low.  Cover and let simmer, stirring occasionally until peas and ham are  tender... about 60-80 minutes.

4.  Remove ham from soup, let  rest 10 minutes then shred or dice meat portion into pieces.

5.  Meanwhile, add carrots to soup.  Cover soup and continue to simmer, stirring occasionally, until peas have mostly broken down, about 30 minutes longer.

6.  Stir ham pieces into soup, season with more salt as needed.  Serve  warm, garnished with parsley, if desired.  

*salt optional if on a low-salt diet - Richard chose not to add the salt.

Bon Appetit!!!