Split Pea Soup

The snow is dumping down in Seattle today and it makes me want a big bowl of soup. I love soup, but I have never had split pea soup. Something about mushy green peas as a soup never appealed to me, but trying to budget my way into 2012, I couldn’t ignore the bin of dried split peas at PCC. Last week I had to stop by the wine store on the top of Queen Anne to pick up some wine for work, and decided to meet Dan at the meat shop adjacent to it to see if we could figure out dinner plans. We asked if they had any ham bones and they chopped us some hamcock (I believe she called it hamcock…).

Hamcock split open, for the juices to soak into the soup

Dried split peas

Split Pea Soup *recipe from here

Ingredients:

  • 2 1/4 Cups dried split peas
  • 2 Quarts cold water
  • 1 1/2 Pounds ham bone
  • 2 Onions, thinly sliced
  • 1/2 Tsp salt
  • 1/4 Tsp ground black pepper
  • 1 Pinch dried marjoram
  • 3 Stalks celery, chopped
  • 3 Carrots, chopped
  • 1 Potato, diced

Mire poir for the soup

Directions:

Put the split peas in the 2 quarts of water, simmer for 2 minutes, then cover and let it sit for an hour (or you can soak them over night in the water). Add ham bone, onions, marjoram, salt and pepper to the split peas. Cover and bring it to a boil, then let it simmer for an hour and a half, stirring occasionally. Add celery, carrots and potatoes to the soup, uncover and let it cook for about 40 more minutes, or until vegetables are tender. I left the bone in the soup, took the skin off and tore the meat off of it with forks to distribute into the soup.

Split Pea Soup

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