|Split Pea Ham Soup
||[Jan. 2nd, 2014|11:14 am]
I grew up detesting pea soup. I thought it tasted gross and looked worse. However, this year, when I had a big ol' hambone left over from Christmas dinner, I figured I'd give it another go. I'm glad I did, because what I cooked was delicious. I ate two giant bowls of it, and although I'll spare you a description of the aromatic after effects, I want to make this again!
I adapted the recipe from My Paleo Crockpot. (Split peas, btw, are not considered paleo, because cavemen thought peas were gross). Here's how it goes:
-2 cups dried split peas. I used yellow from a local organic farm.
-1 meaty ham bone, 2 ham hocks or 2 cups diced ham
-3 carrots, diced
-1 small onion, diced
-2 cloves garlic, minced
-1/4 cup chopped fresh parsley
-1 bay leaf
-6 cups vegetable bouillon stock
Layer ingredients in the order listed here, pouring the stock over it all at the end.
Cook on low for 8-10 hours. If you used a ham bone, the meat should be falling off easily.
Dig out the bone and bay leaf, and serve it up. OM NOM NOM.
This is pretty much my recipe too, except for the parsley.
I make it every time I cook a ham; last time I used whole dried green peas which I soaked overnight first.
I understand if you soak the peas overnight, then discard the soaking water, the "aromatic aftereffects" are much reduced (I've found this soup to be very fibrous though, which is a Good Thing as I get older).
The consistency is what always bothered me. Pea soup seemed and smelled like it had been pre-digested. It was too sticky and thick-tasting. Homemade has got to be better than Campbell's, though.