Split Pea Soup

[trotsky]

I love it. The mom of an old girlfriend of mine made a great version. This weekend I got me a bag of split peas, tossed in some ham, sort of winged it on the seasoning, and it turned out, well, OK. Not bad, not anything to write home about either.

Who's got some good recipes or suggestions to "spruce" up some pea soup?

[NMDemDist2]

1. i get vegetarian bouillon at the health food store, adds a nice kick

to the seasonings, but chicken broth would work too. anything to give the liquid more "body"

[OldLeftieLawyer]

2. Oh, trots, I hate to admit this

I've tried to fix it every which way. Tried Mom's old recipe, tried every recipe given to me by everyone, and the truth is

(you won't hate me for this, promise?)

none of them is as good as the Campbell's Split Pea soup I used to feed my little ones.

Personally, I think it requires tons of salt, and I'm not willing to go that route.

My husband, though, likes to dress his up with white wine vinegar, just sprinkled it before eating.

I just don't know.

I've never had any luck fixing the famous Senate Bean Soup, either. This is it: http://tinyurl.com/8ma27

If you figure it out, trots, please share.

[trotsky]

7. Heheh

You don't have to be ashamed to admit that. I still like Campbell's New England Clam Chowder from the can. Progresso's split pea isn't bad, either. And yeah, that's why I am interested in making my own, to hopefully cut back on the sodium.

White wine vinegar, now that's interesting. Might have to try that. Thanks for the bean soup recipe, too.

[mandyky]

3. Split pea soup recipe that I use

Split peas
bacon or ham
2 potatoes diced
2 onions diced
2 carrots sliced/diced
3 stalks of celery diced
3 tablespoons minced garlic
salt pepper parsley to taste

perhaps add a couple dashes of tobasco annd a few of worchestestershire sauce.

[Dora]

4. My soup goes over well here.

I start with a chopped onion and saute it in butter, or bacon or chicken fat if I have it. Saute some carrot and celery, chopped small. Add a couple cups of water and a couple cups of stock, either chicken or vegetable. Add peas, and a ham hock or diced ham. Set the heat to med-low. Stir occasionally, adding more stock/water if necessary.

When the peas have "split" and the soup is developing the right texture, fish out the ham hock and set it aside to cool, then shred or dice the meat and add it back to the pot.

Salt, pepper, seasonings to taste. I'd probably use thyme, or a rosemary/lavender/? blend I have. Put the lid on the pot and let it simmer on a back burner on low for as long as you can bear to wait.

[Lugnut]

5. I love split pea soup

After much experimentation over the years I've found that sauteeing some bacon in the bottom of the pot first makes a huge and delicious difference in the end result. I also like the flavor ham hocks impart as opposed to using left-over ham. They're a little more work but we like the flavor better. I always add lots of chopped carrots for sweetness. The downside of this soup is it requires added salt to make my tastebuds happy.

[housewolf]

6. One of the key ingredients is a real ham bone

Gotta have a bone for a full flavor, meat won't do it for you, ham hocks won't do it for you, salt pork won't do it for you.

However, some Ham Stock Base can definitely help.

[trotsky]

8. Thanks for all the suggestions, everyone.

This is gonna be fun making up a few different batches now. Excellent!

[catnhatnh]

9. Oh yeah....

...a little hickory smoke flavoring helps too....

[wildeyed]

10. I threw some dill in mine last time.

Weirdly, it was pretty good.

[baby_bear]

11. Try this curried split pea soup for a nice change of pace

I medium onion, chopped,
One ham bone, or 4 strips bacon (I use only ham bone myself)
1 clove garlic, chopped or squished
1 cup yellow split peas
5 cups water or chicken broth (broth is better)
1 large carrot, chopped
2 stalks celery
1 can (about a pound) tomatoes, chopped up or whirled in Cuisinart.
1 tsp curry powder
salt and pepper to taste
1/4 c chopped parsley

Simmer first 5 ingredients in large pan until peas are tender (about 1 hr).
Puree soup in Cuisinart (or blender or whatever)(minus the ham bone!).
Return to pan. Add carrots and celery and tomatoes.
Season with salt, pepper and curry.
Cover and simmer until vegies are tender (about 25 min).
Stir in parsley just before serving.

Yummy!

b_b