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Cold Weather Recipe for Green Split Pea Soup
Prosciutto is one of the terms included in a recipe that might cause a cook to skip that recipe and move to another. Prosciutto is another name for Parma ham, an uncooked ham that is dry-cured, then sliced very thin before serving. It is Italian in origin. Sour cream and chives are other frequent additives to pea soup because of the great flavor those ingredients add without detracting from the overall dish.
Just for the simple fact that pea soup is yummy and makes other things taste great, too, you will find recipes that include ingredients like barley, butternut squash, asparagus, and even lettuce. If you have family members or friends that are vegetarians, they will enjoy the meatless versions of green or yellow split pea soup. Instead of chicken, ham or beef stock, use homemade vegetable stock to cook the peas or use vegetable bouillon cubes and water instead.
Wheat or rye bread, including pumpernickel, is a great accompaniment to pea soups. Pumpernickel includes wheat, rye, cocoa, and molasses. Honeyed cornbread, warm crusty French bread, and sourdough bread are other options when thinking of what to serve with pea soup. A fresh spinach salad tossed with a vinaigrette dressing is delicious when served at the same time as the soup.
Puree the Green Split Pea Soup and add Prosciutto
Although split peas do not have to be presoaked, sometimes it is part of the tradition of the recipe. Clean and wash the dried peas, put them in a large bowl and cover with six cups of water. They can soak overnight or three hours. Drain the water, rinse the peas, and make the soup. It is delicious.
Ingredients -
2 quarts water
1 pound of green split peas, presoaked
2 stalks celery, trimmed and sliced
¼ teaspoon dried marjoram
2 carrots, peeled and shredded
¼ teaspoon pepper
¼ teaspoon dried thyme
3 green onions, trimmed and sliced
½ teaspoon garlic powder
½ teaspoon salt
Prosciutto slices
1 bunch of chives
Sour cream
Preparation:
Put the peas in a large pot and add the water. Bring to a boil and reduce the heat to medium low. Add the carrots, celery, and onions and stir the peas to avoid scorching. Cover and simmer for 40 minutes, stirring every ten minutes or so.
Rub the marjoram and thyme between your thumb and finger, adding the crushed herbs directly to the soup. Add the pepper, garlic powder, and salt. Turn the heat to low, cover the pan and simmer the soup for 30 minutes, stirring every ten minutes or so.
Taste the green split pea soup and add extra salt, if needed. Cover and cook an additional 20 minutes. Let cool for 15 minutes.
Pour the soup slowly into a large bowl. Puree the soup two cups at a time in the blender, pouring back into the pot until all the soup is pureed and smooth. Dish it into the bowls and garnish with the sour cream, chives and prosciutto (refer to the picture as a guide).
(Serves 8)
Recipe for Green Split Pea Soup
Photo Description:
This beautiful soup is the image of perfection, just what all cooks strive for with split pea soup. From the classic white china bowl and saucer with the ring of gold to the gleaming stainless steel soupspoon Not just the ham, but the sour cream and chives make a resting on the dark oak table, the creamy green soup is enticing and the prosciutto positioned to set a lovely look. Chives, sour cream, and vines with leaves and flowers add more effect. A closed pod of peas rests on the saucer, while a cracked pod displays the array of peas.
