Split Pea Soup

Jan 12th
gawker1

You are not going to believe this, but I hate peas, I abhor them! But, I love Split Pea Soup! I know I’m weird, but if you’re like me and hate peas, I challenge you to try this recipe. I had a leftover ham bone from Honey Baked Ham Company, and the flavor of the ham bone, along with fresh thyme, leeks, carrots, cloves, bay leafs, and onion, it tastes nothing like peas, it’s warm and creamy and full of fresh flavors! This recipe is for all of you, that are surviving through this Polar vortex! I don’t know how you do it! I grew up in Illinois, but the last twenty three years, I have lived in sunny Mesa, Arizona. I get cold when it’s 65 here! My husband Pete, calls me the heat czar! It was 63 degrees in the house the other day, and I wouldn’t let him turn on the heat! You would completely understand if you have to pay the electric bills that we do here in the Summer! Sometimes $800.00 a month. So, when we don’t turn the heat on in the winter, our bills can be as low as $124.00 dollars a month! See, what I’m talking about! I know you all feel sorry for me, so I’ll move on! My favorite time of the year besides Fall, is Winter. I love the way that warm meals make you feel in the Winter. There is nothing better then big breakfasts, hot soups, stews and casseroles to warm your insides when it’s below freezing, or in my case, 65 degrees! I have a subscription to Fine Cooking magazine, and it’s my favorite for all kinds of yummy recipes. This particular recipe is by Anna Thomas. Let me know how you feel about Peas, or any other vegetable that your not fond of! Hopefully I can change your mind about Peas!

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Split Pea Soup

Ingredients:

• 1 ham bone
• 1 lb split green peas (2 1/4 cups)
• 1 medium leek, white and light-green parts chopped
• 1 Tbs. chopped fresh thyme or 1 1/2 tsp. dried thyme
• 1 large bay leaf
• 1 1/2 Tbs. olive oil
• 2 medium yellow onions, cut into 1/2 inch pieces
• 3 medium carrots, cut into 1/2-inch pieces
• 3 stalks celery, cut into 1/2-inch pieces
• Sea salt and pepper to taste
• Pinch cayenne, more to taste
• Pinch ground cloves
• 1/4 cup chopped fresh flat-leaf parsley


Directions:

1.Rinse the split peas. Combine them with the ham bone in a 7- to 8-quart stockpot with 14 cups of water. Bring to a boil, skimming off any foam, and boil for 5 minutes.
2. Lower the heat to a simmer, add the leek, thyme, and bay leaf, and simmer gently until the peas are falling apart, about 1 1/2 hours.
3. Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onions, and 1/2 tsp sea salt. Cook, stirring with a wooden spatula, until brown around the edges, about 5 minutes. Turn the heat down to low, cover, and cook, stirring occasionally, until the onions are tender, about 15 minutes. Stir in the carrots and celery, cover and continue cooking, stirring occasionally, until the carrots and celery are just tender, another 15 minutes.
4. Transfer the ham bone to a plate. Add the vegetables to the soup, scraping the skillet with the wooden spatula to release any browned bits. Stir in 1 tsp. salt, 1/2 tsp. pepper, the cloves, and the cayenne, and continue to simmer for 20 minutes to meld the flavors. Turn the heat off, discard the bay leaf, add the parsley, and the ham off of the bone, and if you have an immersion blender use that, and if not use a potato masher or regular blender and puree the soup until smooth.
5. Heat the soup over medium-low heat, simmering and stirring occasionally, until it's the consistency of heavy cream and pours easily from a ladle, about 10 minutes. Season to taste with more salt and pepper. The soup can be cooled and refrigerated for up to 3 days, or frozen for up to 3 months. It will thicken as it cools, but will thin again when heated.

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