Purée of Split Peas with Ham
Serving Size: 8
Preparation Time: 1:30
- 8 oz bacon or ham fat—chopped
- 2 large onions—chopped
- 4 stalks celery—chopped
- 2 cups leek white and light green parts—washed
- 1 cup carrots—chopped
- 1/2 head garlic—peeled and chopped
- 2 qt.white stock
- 1 lb. Split Peas—Soaked and picked of stones
- 1 each smoked ham hocks—or smoked neck bones
- 1 cup peas frozen—or more. Optional
- sauté the bacon or ham fat and brown it well. If it is
not well browned it will turn an ugly white.
- Peel and dice or chop the mirepoix vegetables and garlic.
- sauté the mirepoix to brown it lightly.
- Add the liquid, then the split peas that have been picked over
for stones and soaked overnight in water.
- Bring to the boil, add the ham hock, smoked neck bones or
whatever smoked goodies you have, and don't worry about the fat.
This soup needs fat to make it smooth and rich. It is a cold winter
soup. Cook until everything is soft. If it gets too thick, add
stock or water.
- Remove the bones, and dice any meat or skin for a garnish.
- purée. At this point add frozen green peas so they cook
in the hot liquid, but just a little. This keeps them bright green
and fresh tasting.
- Season to taste. Garnish. Garlic Croutons are very good with
this but you have to hide them till the last minute, or people will
nb. If this soup is too thick, you can dilute
it with water, stock or milk, but in very cold outdoor conditions,
hot and salty, it is good thick as mashed potatoes.
nb. Before you work with the peas, smell them
to make sure there is not a musty odor, and check them for
Notes: In my dog sledding days, I was famous
for this soup, as I would bring gallons of it, thick as mashed
potatoes, to the races, in baggies. The "crew" would have a pot of
boiling water on the fire, and add bag fulls to the pot. The racers
liked it best thick and salty after a hard cold race. I made it in
two "flavors," green or yellow, depending on which split peas I
got. BTW, in its thick state it freezes well in baggies, so make a
double batch and save time. Then take an equal volume of water,
stock or milk, heat it, add the frozen concentrate and "soups
Steve's #20 Recipes:
About Making Soups
- Cream of White Mirepoix Soup
- Cream of Mushroom Soup
- Cream of Asparagus Soup
- Cream of Cauliflower and Pea
- Cream of Potato and Leek
- Bean and Bacon Soup
- Purée of Peas with Ham
- Purée of Lentil Soup with Smoked Sausage
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007