Re:Today's poll results - "What's Your Favorite Soup For a Snowy Day?"
Wed, 01/19/11 5:40 PM
annpeeples - I made split pea soup from the recipe listed below and it was very good. Most of it was from Cook's, I tweaked it a little, and borrowed a couple of things from another recipe. A few notes - the recipe was developed for those of us who don't have a ham bone, so since you have a bone, you may want to omit the bacon. I was very cautious about not adding more than the original 1/2 tsp. salt listed in the recipe, allowing for the ham and bacon to make it salty, but did find near the end, the soup needed more salt. Also, I didn't find the carrots and celery cooked enough at the end, so would suggest simmering the soup another 10-15 min. with the lid off. If the soup doesn't come out as thick as what you're used to, just take out about 1/2 cup cooked peas, mash with a potato masher and add back to the pot. It really is hardy, and doesn't need more than a loaf of sourdough or some type of crusty bread served with it.
Split Pea Soup
2 TBS. butter
1 large onion, chopped fine
3 garlic cloves, smashed
7 cups of water
1 ham steak(about 1lb.), cut in quarters
3 slices thick-cut bacon
1/2 tsp. marjoram
1/2 tsp. tumeric
1/2 tsp thyme
1 lb. dried green split peas, picked through and rinsed
2 bay leaves
2 medium carrots, peeled, and diced in 1/2" pieces
1 medium celery rib, cut into 1/2" pieces
In a large Dutch oven, heat butter, add onions and 1/2 tsp salt and stirring frequently, cook for about 3-4 minutes. Add garlic and cook another 30 seconds, stirring frequently. Add water, ham steak, bacon, peas, bay leaves, thyme, tumeric, and marjoram. Increase heat to high, bring to a boil, then reduce to a simmer, cover, and cook for 45 minutes.
Remove ham steak, cover with foil or plastic wrap. Stir in carrot and celery and cover, simmer for another 30 minutes(may need additional 10-15 min more of cooking with the lid off, if carrots and celery are still a little hard).
When cool enough to handle, shred ham into bite-sized pieces with two forks. Return ham to pot, adjust for salt, pepper.