Split pea soup virgin

Ginny Sher said:

I admit it. I'm not the world's most creative cook and for some
reason, I seldom make soup. But this past Easter, we had a spiral
baked ham and since there are only two of us, we've been making slow
progress finishing it off. So I decided I would make some split pea
soup with the remainder of the ham and the bone. After reading all
the posts about making stock and such, I figure it's gotta be better
with a bone, eh?

Here's what I did: Put about 7-8 cups of chicken stock in a big pot;
added 1 lbs of split peas; leftover ham plus the bone; 1 large onion,
chopped fine; half a bunch of celery, chopped fine (including

leaves);

Quoted message said:

about 2 cups of carrot, chopped into bite sized chunks; a bay leaf,
clove of garlic; brought to the boil. Lowered heat to simmer and let
her sit for about an hour. It really didn't need any other seasoning
although I'm sure some of you will make recommendations for my next
attempt. Suggestions welcome, btw.

The peas turned a little mushy but it still has some texture to it,
which I like. Once the bone and bay leaf were removed, it was ready
for tasting. It's tucked away in the fridge waiting for my lunch
tomorrow.

Split pea soup virgin no more and proud of it!

Ginny

Looks excellent... only thing it may need some black pepper and I like
to add a couple diced spuds.

Sheldon

On Mon 11 Apr 2005 07:42:05p, Ginny Sher wrote in rec.food.cooking:

Quoted message said:

I admit it. I'm not the world's most creative cook and for some
reason, I seldom make soup. But this past Easter, we had a spiral
baked ham and since there are only two of us, we've been making slow
progress finishing it off. So I decided I would make some split pea
soup with the remainder of the ham and the bone. After reading all
the posts about making stock and such, I figure it's gotta be better
with a bone, eh?

Here's what I did: Put about 7-8 cups of chicken stock in a big pot;
added 1 lbs of split peas; leftover ham plus the bone; 1 large onion,
chopped fine; half a bunch of celery, chopped fine (including leaves);
about 2 cups of carrot, chopped into bite sized chunks; a bay leaf,
clove of garlic; brought to the boil. Lowered heat to simmer and let
her sit for about an hour. It really didn't need any other seasoning
although I'm sure some of you will make recommendations for my next
attempt. Suggestions welcome, btw.

The peas turned a little mushy but it still has some texture to it,
which I like. Once the bone and bay leaf were removed, it was ready
for tasting. It's tucked away in the fridge waiting for my lunch
tomorrow.

Split pea soup virgin no more and proud of it!

Ginny

Sounds like you did a great job! Any number of other herbs *could* have
been added, but certainly weren't necessary. I might have added some
Savory or some Thyme, but I would have enjoyed it just the way you made it.

The bone does, indeed, make a huge difference.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

A little birdie told me that Wayne Boatwright <[email hidden]>

Quoted message said:

Sounds like you did a great job! Any number of other herbs *could* have
been added, but certainly weren't necessary. I might have added some
Savory or some Thyme, but I would have enjoyed it just the way you made it.

I finally discovered that spices can make split pea soup not only edible,
but delicious. With the help of RFC folks and Crash, this is what I
developed. I'm making a batch tomorrow, minus the pepperoni (watching the
budget).

* Exported from MasterCook *

Damsel and Crash's Spicy Split Pea Soup

Recipe By 😄amsel in dis Dress
Serving Size : 8 Preparation Time :0:00
Categories : legumes soups/chowders

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound bacon
1/2 pound pepperoni -- 1/2" cubes
5 medium carrots -- sliced 1/4" thick
1 medium onion -- chopped fine
1 clove garlic -- smashed and chopped
16 ounces split peas
5 cups water
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 teaspoon ground pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 bay leaf

In a large skillet, fry bacon until crisp. Remove bacon from pan, and set
aside. Add pepperoni to the drippings, frying until browned; remove to
large saucepan. Add onions and garlic to the drippings. Saute until
onions become translucent, then add to the saucepan.

Place dry split peas into the saucepan, along with the water. Add carrots,
then stir in the herbs and spices.

Bring to a boil, and reduce heat to low. Cook, covered, for 45 minutes, or
until peas just begin to break down. Add more water, if necessary. Remove
bay leaf. Garnish each serving with crumbled bacon.

- - - - - - - - - - - - - - - - - - -

--
Coming at you live, from beautiful Lake Woebegon

On Mon 11 Apr 2005 08:22:23p, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

A little birdie told me that Wayne Boatwright <[email hidden]>

Quoted message said:

Sounds like you did a great job! Any number of other herbs *could* have
been added, but certainly weren't necessary. I might have added some
Savory or some Thyme, but I would have enjoyed it just the way you made
it.

I finally discovered that spices can make split pea soup not only
edible, but delicious. With the help of RFC folks and Crash, this is
what I developed. I'm making a batch tomorrow, minus the pepperoni
(watching the budget).

* Exported from MasterCook *

Damsel and Crash's Spicy Split Pea Soup

Recipe By 😄amsel in dis Dress
Serving Size : 8 Preparation Time :0:00
Categories : legumes soups/chowders

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound bacon
1/2 pound pepperoni -- 1/2" cubes
5 medium carrots -- sliced 1/4" thick
1 medium onion -- chopped fine
1 clove garlic -- smashed and chopped
16 ounces split peas
5 cups water
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 teaspoon ground pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 bay leaf

In a large skillet, fry bacon until crisp. Remove bacon from pan, and
set aside. Add pepperoni to the drippings, frying until browned; remove
to large saucepan. Add onions and garlic to the drippings. Saute until
onions become translucent, then add to the saucepan.

Place dry split peas into the saucepan, along with the water. Add
carrots, then stir in the herbs and spices.

Bring to a boil, and reduce heat to low. Cook, covered, for 45 minutes,
or until peas just begin to break down. Add more water, if necessary.
Remove bay leaf. Garnish each serving with crumbled bacon.

- - - - - - - - - - - - - - - - - -
-

You can leave the cloves out just for me! <g>

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

A little birdie told me that Wayne Boatwright <[email hidden]>

Quoted message said:

You can leave the cloves out just for me! <g>

My pleasure. How soon can you be here? I can always make bean soup while
you're in transit. 🙂

Carol
--
Coming at you live, from beautiful Lake Woebegon

Ginny Sher said:

[snip]
Here's what I did: Put about 7-8 cups of chicken stock in a big pot;

Excellent. But water works well, too, since everything else
contributes so much flavor.

Quoted message said:

[snip] The peas turned a little mushy but it still has some texture
to it, which I like.

We like it puréed, and have found that the stick blender does a really
good job. Just personal preference.

Quoted message said:

It's tucked away in the fridge waiting for my lunch tomorrow.

Gonna be fine. I serve ours with sour cream and hot sauce for
individual choice/use. -aem

aem said:

Ginny Sher said:

[snip]
Here's what I did: Put about 7-8 cups of chicken stock in a big pot;

Excellent. But water works well, too, since everything else
contributes so much flavor.

Quoted message said:

[snip] The peas turned a little mushy but it still has some texture
to it, which I like.

We like it puréed, and have found that the stick blender does a really
good job. Just personal preference.

Quoted message said:

It's tucked away in the fridge waiting for my lunch tomorrow.

Gonna be fine. I serve ours with sour cream and hot sauce for
individual choice/use. -aem

Originally I thought to make it with water but I was afraid it would
lack flavor. Maybe next time... The hot sauce sounds like a good
idea. Thanks.

Ginny

Ginny Sher said:

aem said:

Ginny Sher said:

[snip]
Here's what I did: Put about 7-8 cups of chicken stock in a big pot;

Excellent. But water works well, too, since everything else
contributes so much flavor.

Quoted message said:

[snip] The peas turned a little mushy but it still has some texture
to it, which I like.

We like it puréed, and have found that the stick blender does a really
good job. Just personal preference.

Quoted message said:

It's tucked away in the fridge waiting for my lunch tomorrow.

Gonna be fine. I serve ours with sour cream and hot sauce for
individual choice/use. -aem

Originally I thought to make it with water but I was afraid it would
lack flavor. Maybe next time... The hot sauce sounds like a good
idea. Thanks.

Don't forget the croutons!

--
Best
Greg

Gregory Morrow said:

Ginny Sher said:

aem said:

Ginny Sher wrote:
> [snip]
> Here's what I did: Put about 7-8 cups of chicken stock in a big
> pot;

Excellent. But water works well, too, since everything else
contributes so much flavor.

> [snip] The peas turned a little mushy but it still has some texture
> to it, which I like.

We like it puréed, and have found that the stick blender does a
really good job. Just personal preference.

> It's tucked away in the fridge waiting for my lunch tomorrow.
>
Gonna be fine. I serve ours with sour cream and hot sauce for
individual choice/use. -aem

Originally I thought to make it with water but I was afraid it would
lack flavor. Maybe next time... The hot sauce sounds like a good
idea. Thanks.

Don't forget the croutons!

(And a slab of butter on the top.) <g>

kili

Split pea soup gets a great tang when you add a couple spoonfuls of
vinegar during the lat 5 minutes before serving. try it. yumm.

Split pea soup gets a great tang when you add a couple spoonfuls of
vinegar during the lat 5 minutes before serving. try it. yumm.

"Jude" <[email hidden]> wrote in news:1113442795.654069.4020
@f14g2000cwb.googlegroups.com:

Quoted message said:

Split pea soup gets a great tang when you add a couple spoonfuls of
vinegar during the lat 5 minutes before serving. try it. yumm.

In Australia, they add vinegar and ketchup AND an upsidedown meatpie and
you have yourself a "floater!" YUUUMMMY

[I can hear Miche groaning]

Andy