Wednesday, January 24, 2018

Stove Top Split Pea Soup


Here's your excuse to go hide in the kitchen away from the rainy dreary weekend day. Now you can dream, fantasize, and just plain LOVE the ones you are cooking for. Picture how their grandmother or even great grandmother used to make a home made soup just for them. Soon the smells that just can not be equaled will fill the room. Forget the childhood version from a can. Sure you could even use frozen peas – the internet is full of such recipes. Yet here is a version to be lovingly made over a couple of hours on a chilly winters day. 
 




Pea soup has been eaten since antiquity; Greek street vendors in 500 BC sold hot pea soup in Athens. A soup made with yellow split-peas is called a London after the thick yellow smogs London used to be famous for. (Thick as pea soup). It is called gule ærter in Denmark where yellow peas are also used. In the United States, "Split Pea Soup" is a green soup with visible peas, pieces of ham, and carrots.




Ingredients


1 lbs dried split peas, sorted, rinsed and divided

4 cups water + 4 cups chicken broth

1 cup chopped onion

1 cup finely chopped celery
1 cup carrots, cut into ¼-inch slices
4 cloves garlic chopped

¼ teaspoon pepper

1 lbs seasoning ham (it is much cheaper – ask for it if you can't find it)



Directions









Do your cutting: chop the onion, carrots and celery into separate bowls. About a cup full each. Then chop the garlic about a tablespoon or two full.



Pick over the dried split peas and discard any grit or discolored peas. 
 

Do it the easy way with a large bowl and a small bowl. Pour a couple of Tbs of peas at a time into the small bowl,. Using a wet finger pull out any peas that look funny to you but don't obsess over it. 
 

Place in a bowl, and cover them with water. After a minute or two, remove any skins or split peas that float to the top. Finally, rinse the split peas in a colander. Dish out about a third or so into a smaller bowl and set aside.


In a Dutch oven, saute the onions, garlic, and celery with oil, salt, and pepper until the onions are translucent, 10 to 15 minutes. Remove.




Heat the large bowl of peas and the liquids to boiling. Lower the heat and simmer uncovered for 40 minutes. Skim off the foam while cooking. 






Stir in onion-celery mix. Add ham, carrots and the rest of the peas. Season with salt & pepper. Heat to boiling; reduce heat. Cover and go back to simmering for another 40 minutes.


Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper.


Serve with a fresh hot bread and maybe a spoonful of non-fat Greek style yogurt floating on top.



8 Servings:
Calories from Fat 20 Total Fat 2 g, Cholesterol 15 mg, Sodium 30 mg,
Potassium 690 mg, Total Carbohydrate 33 g, Dietary Fiber 13 g, Protein 17 g







Happy to be serving my Master Indy

socialslave



To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

..I cook!



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The Little Black Book of Indiscreet Recipes 

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