So Many Ways to Enjoy

• SPLIT PEA-MINT SOUP
• SPLIT PEA WITH SAUSAGE SOUP
• JAMAICAN SPLIT PEA SOUP
• SPLIT PEA WITH HERBES DE PROVENCE SOUP
• SPLIT PEA STEW BOWL [PLANNED-OVER]

Split peas make a thick, rich, and colorful soup. Simmering soup awakens your kitchen for all who enter! In our household growing up, whenever we had a ham dinner, the leftover ham and bones went into these classic recipes

SPLIT PEA-MINT SOUP

The star pairing here are mint and soy sauce. When my mint begins to swarm, it’s soup time! Soy sauce adds a deep umami flavor.

BASE INGREDIENTS FOR ALL SOUPS LISTED ABOVE

Serves 7-8

• water- 7 cups, or stock*
• split peas- 1 LB
• neutral oil- 2 TBS
• celery- 1-1/2 cups, (2-3 ribs), diced
• onion- 1-1/2 cups, diced
• carrots- 1-1/2 cups, diced
• salt- 1-1/2 tsp
• garlic- 1 large clove, minced and divided
• protein – [optional, ham hock, pancetta, baked ham bone, or mushrooms]
• soy sauce- 2-3 TBS [or tamari sauce]
• mint, fresh- 4 TBS, chopped

* If you have the ham bone make a stock: cover it in water, add chopped onions, carrots, and celery, and 1 TBS of vinegar. Slow cook for 24 hours [perfect for a slow cooker], then strain.

With Ham, Pork Stock, and Dry Sherry

INSTRUCTIONS: Cook this soup by pot, pressure cooker, or slow cooker. I prefer pressure cooking as it provides a creamy consistency right out of the pot

NOTE: When adding split peas, continuously stir so the peas don’t clump

1. Soup Pot Cooking Directions: Add water [or stock] and split peas to a large sauce pan and simmer, partially covered for about 50-60 minutes, until almost soft. Then, if you would like a satiny, consistency purée about a third of the soup at this juncture
2. Meanwhile prep the vegetables and in a separate pan sauté just the celery, onion, and carrots in the oil until the onion takes on a little color; about 5-7 minutes
3. Add vegetables and salt to the pot of peas and bring to a boil, reduce heat and simmer 15-20 minutes, stir from time to time. Go to step 6
4. Pressure Cooker Directions: In a pressure cooker sauté the celery, onion, and carrots in the oil until onion takes on color; then add the water [or stock], split peas, and salt. Stir thoroughly and then bring to full pressure and cook for 8 minutes, [Caution, use medium-low pressure to prevent scorching*] . Taste split peas for doneness; extend cook time if peas are not tender. Go to step 6.
5. Slow Cooker Directions:  In a crock pot, add all the ingredients except the garlic, mint and soy sauce. Turn on low and cook for 4-6 hours, until peas are soft.
6. After the soup is cooked, add remaining garlic, and 2 TBS soy sauce; then stir and allow to combine for a minute. Adjust seasoning and thickness if needed to serve in a milkshake like consistency
7. Add mint and serve

NOTE: If using a pressure cooker and after cooking the bottom has some scorched ingredients, just empty the cooker, and use a spatula to lightly scrape the pot, leaving the scorched part untouched. I’m writing from experience!

This soup will thicken considerably as it cools. When reheating add water to create a thin milkshake consistency.

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FLAVOR BOOST: A 1/4 cup of dry sherry adds depth

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ALTERNATE RECIPES: 

Split Pea Soup with Pork : Sauté a 1/4 pound of diced pancetta, bacon or other cured ham. I also love to add a ham hock on occasion. Add these at step 3.

ABOVE: With Bratwurst

Jamaican Split Pea Soup: Skip the mint, and add hot sauce that is flavored by Scotch bonnet or habeñero chilies. These chilies, although fiery, when used in moderation, add deep flavor with only a twinge of heat. It’s like another soup!

Split Pea Soup with Herbes de Provence: Capture the spirit of Southern France with this spice blend. Use 1 TBS. while cooking vegetables and omit the mint and soy sauce. Increase salt to 2 tsp.

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Planned-over Split Pea Stew Bowl: Add leftover grains and/or diced protein and a bit more herbs to enjoy as an impromptu light meal.

© 2024 B. Hettig