A Lickety-Split (Peas) Soup? Yes Please!

Sure, there’s the cold … the long dark nights … turning on the furnace for the first time … the hibernation.

Yet, for me, it’s when the hearty homemade soup appears on the scene that winter c’est arrivé.

No winter soup arrives before its time. For that timing, I trust my biology, my gut, knowingness, intuition. I trust my bones, my inner farmer’s almanac, the flow of the seasons.

That first pot of a hearty soup — invariably split pea or lentil with a ham bone, the all-important, all-imperative, integral ham bone — announces:

Yes. The corner from autumn into winter is turned.

I eat foods and drink craft ales with the season. That’s what you should know about me. For this post. 🙂

Now.

The cold season brings out my inner German hausfrau. Earthy nourishing soups are my strength. Pasta, not at bit! Wasn’t Italian in the last 4 lifetimes, at least!

I do peruse soup recipes online for ideas, inspirations or guidelines for amounts. However, generally I just create by intuition and gut and body needs/cravings.

A couple days ago, the green light went off announcing: “It’s time. You can make the soup now.”

Kinda like being in labor and heading to the hospital only far less painful!

The twist:

It was 9 o’clock at night. I’d eaten little to nothing all day. I needed food. Good food. And I needed it fast.

I’d planned on using the crockpot.

Then I thought again about my mother.

She and I had a fucking toxic relationship. I’ve tons of issues unresolved. I’ll say that straight out.

AND she was a good cook. One of my fondest memories is her making lentil soup from scratch. With the ham bone. Always the ham bone. I remember her stirring the big pot on the stovetop and lentil soup simmering eternally, seemingly.

I didn’t want leftovers or to freeze half a batch. I get bored eating the same foods, even a yummy soup, after three days.

So my aim: Three Days of Soup. Starting Now.

Now to the meat of the matter.

A. My soups always begin with Better than Bouillon. A genuine chicken stock in a jar. (There’s also a beef.) I could rave forever about the product! I shall n-e-v-e-r return to bouillon salt cubes.

My super soup starter

My super soup starter

B. Bring 5 cups of water to a boil. Add a heaping tablespoon of Better Than Bouillon chicken base.

C. Five simple ingredients plus spices. That’s all it took for my Easy-Peasy Split Pea Soup.

Five simple ingredients plus spices

Five simple ingredients plus spices

1. 1/2 pound of dried split peas. Typically half a bag. Or 1 cup. Note: **Split peas do not need to be soaked.**

2. 2 celery stalks, diced.

3. 2 carrots, diced.

4. 1/2 large white onion, diced. Guesstimate 1 cup. I loooove onion so am generous with the root vegetable. If you’re not, dice to taste.

5. 1 pound ham hocks. Mine were smoked. Use less (or none) to taste.

6. 2 bay leaves, salt, pepper.

Slide all into the pan with 5 cups of chicken stock. Bring to a boil, then cover and simmer for around 90 minutes.

easy split pea soup  ready to roll

easy split pea soup
ready to roll

Check and stir often. Split peas absorb water as they cook and thicken into a paste. So do keep an eye on the water and replenish accordingly. Cook until the peas turn soft. Don’t be mislead into thinking that they’re cooked just because the mixture’s thick.

Some folks prefer pea soup the consistency of white school paste. Not I. I like a slightly-watery thick. So around 2-3 cups of water added intermittently achieved desired consistency.

D. My Easy-Peasy Split Peas-y Soup was infused with a nice hammy smokey salty flavor. So bear that in mind when you add seasonings before cooking.

Normally I slice hock meat into the soup. However, mine were rich in flavor and fat that I decided to instead use them for a second batch. Soon, very soon.

EZ split pea soup

EZ split pea soup

E. Partnered with a grilled cheese, a nourishing and warming supper that’s lickety-split (peas) too!

Easy split pea soup + grilled cheese = easy supper

Easy split pea soup + grilled cheese = easy supper

Advertisements

4 thoughts on “A Lickety-Split (Peas) Soup? Yes Please!

  1. That soup looks delish. I have to admit whenever I make soup, it’s a more utilitarian affair, I’ll probably make stock when I make chicken in the oven, slap a few veggies and voilà. I did make one time this great Filipino chicken soup loaded with ginger and I’ll probably make some again when Winter moves in.

    Having said that, your split pea soup recipe is definitely something I’ll have to try in the next few weeks. Thank you for the inspiration!

Talk to Me

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s