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Split Pea Soup

Source of Recipe

From "Basic to Brilliant, Y'all" by Virginia Willis


Recipe Introduction

"My grandfather had false teeth. As a child I used to get him to take them out, and he'd touch his chin to his nose. My sister and I would squeal with laughter and giggles. For some reason, when he didn't feel well or had a cold, he'd leave his teeth out. (Not exactly sure how those are related, but thankfully, I have all my teeth and don't care to find out.) And, when he didn't have his teeth in, he couldn't eat much more than mash, mush, or split pea soup. Mama taught me to save the hambone in the freezer for adding flavor to soups such as this; you can use a ham hock, too. Or, you can leave the ham out for a more subtle flavor."

List of Ingredients

â—¦ 2 tablespoons canola oil
â—¦ 2 onions, preferably Vidalia, chopped
â—¦ 1 large carrot, chopped
â—¦ 2 cloves garlic, very finely chopped
â—¦ 8 cups homemade chicken stock or reduced-fat, low-sodium chicken broth
â—¦ 1 ¼ cups green split peas, rinsed
â—¦ Coarse salt and freshly ground black pepper
â—¦ Bouquet garni (3 sprigs flat-leaf parsley; 2 sprigs thyme; 1 bay leaf, preferably fresh; and 1 tablespoon whole black peppercorns, tied together in cheesecloth)
â—¦ 1 ham hock or hambone (optional)


Recipe

Heat the oil in a large, heavy pot over medium-high heat. Add the onions and carrot and sauté until vegetables begin to soften, 4 to 6 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.

Add the chicken stock and split peas; season with salt and pepper. Add the bouquet garni and hambone. Bring to a boil, then decrease the heat to simmer. Cook, stirring occasionally, until the peas are tender, about 1 hour.

Taste and adjust for seasoning with salt and pepper.
Ladle into warmed bowls and serve immediately.

Serves 6 to 8




• Brilliant Short Recipe: Deviled Ham Garlic Toasts

Meme often made split pea soup and deviled ham with leftover ham in the days after a big holiday feast. Dede loved deviled ham. In honor of him, Deviled Ham Garlic Toasts are the simple accent to take Basic Split Pea Soup to Brilliant.

In a food processor fitted with a metal blade, pulse 4 ounces coarsely chopped ham; 2 green onions, chopped; 2 tablespoons sour cream, and 1 tablespoon Dijon mustard. Season with coarse salt and freshly ground black pepper. Add a few dashes of hot sauce. (Makes about ½ cup). Spread on 6 to 8 garlic toasts. Ladle the soup into warmed bowls. Float the Deviled Ham Garlic Toasts on top. Brilliant.