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Why Green Split Pea Soup Survives the Ages
People are often surprised to find out how long pea soup has been part of a family dinner. It is much tastier now than hundreds of years ago, when peas were coarser and newer to the cultivated market. Whether leaving peas in the split form for cooking, mashing just a few to create a combination of half and smashed peas, or blending the soup into an exceptional blend of creamy warmth, the variety is a friendly welcome to the hungry traveler.
A long trek home on a commuter train or a short journey from the living room still brings together a family or friends deserving of a homemade bowl of delicious soup. If you decide to blend the peas after cooking, you have the choice of removing any other vegetables prior to doing that and stirring them back in afterwards or blending some or all with the peas. Chunks of potatoes add more thickness when blended. Carrots, celery, and onions are just as flavorful either way.
Using fresh herbs like marjoram, thyme, basil, and rosemary develops intense flavor while cooking, so add them towards the end of the cooking process in the amount listed in the recipe. By adding seasoning a bit at a time, the flavor has time to combine with the soup and make it perfect without excess flavor. Carrots and green onions are two vegetables that add flavor, appeal and color to any soup, particularly green split pea soup, and account for the survival of its popularity.
Worthy Welcome Green Split Pea Soup
Homemade soup is one of the best nonverbal ways of welcoming someone to the dinner table and green split pea soup is a comfort food that achieves that goal. Give a warm hello with this great recipe.
Ingredients -
1 stalk celery, trimmed and sliced diagonally
2 carrots, peeled and shredded
2 cups cooked ham, cut into chunks
1 pound green split peas
½ Walla Walla or Vidalia onion, peeled and chopped
2 quarts water
½ clove garlic, peeled and chopped
½ teaspoon salt
¼ teaspoon dried rosemary
¼ teaspoon dried marjoram
⅛ teaspoon pepper
Preparation:
After cleaning and rinsing the peas, put them in a large heavy-bottomed pan along with the garlic and cover them with the water, stirring to spread the peas around. Bring the water to a boil, stir the peas again, and reduce the heat to medium. Boil four minutes and turn the heat off. Cover the pan and let the peas soak fifty to sixty minutes.
Add the celery, onion and carrots when the peas have finished soaking and stir. Turn the heat to high and bring the water back to a boil. Reduce to low heat, cover and simmer. Stir the soup every 15 to 20 minutes to prevent scorching or burning.
After an hour, stir in the seasonings and chunks of ham and continue simmering for an hour, stirring as before. Remove from the heat and let cool slightly. Puree one cup of the soup and stir it back in to the mix. Put into individual bowls and add crackers on the side.
(Serves 6)
Green Split Pea Soup
Photo Description:
It is definitely split pea soup night and the delicious fragrance fills the air and draws the family to the table. Already dished up and ready to go, beautiful white bowls are set on saucers with four crackers gracefully fanned out on the side of each bowl. This award-winning freshly pureed green split pea soup has chunks of onion and ham to add to the warm dinner and incredibly filling meal. Grated carrots are barely visible and yet the flavor identifies their presence as once again a soup recipe provides a nourishing meal and great presentation at another excellent dinner.
