Hey friends! The blog post today is a very sentimental for me; I grew up eating this green goodness and I am excited to be able to share it with you. Thinking back on it, I am shocked my brother and I never fought my mom on this dinner option. As a child hearing that Split Pea Soup is for dinner, how would your 7 year self react? Maybe something along the lines of “eww were having peas for dinner, gross!” Obviously my mom is a genius and convinced us to try it, and it was all over after that. Hands down favorite childhood dish, well that and her homemade spaghetti sauce is insanely good.
My mom cooked every day for us as kids, always something I admired about her. Even when she was exhausted, she always mustard up the energy and did it anyways. Some days she would slave in the kitchen all day and us kids would devour it in seconds. She is like a magician when cooking in the kitchen, especially when it comes to this Pea Soup recipe.
The base of it comes from the cookbook “Joy of Cooking,“ but she doctored up the recipe over the years and made it her own. The only problem is there is no real recipe for it anymore, she always eyeballs it. So it wasn’t easy to figure this one out, but with her help we made it pretty darn close to her recipe.
Like I mentioned above the base of this recipe is from “Joy of Cooking,” which if you don’t know already, we are doing our best to cook through this encyclopedia. It’s huge you guys, but the recipes desperately need updating. We’re in it now, and happy to bring you these classic recipes that Sammy and I both grew up on. It definitely makes this task less daunting as the whole process brings back so many wonderful memories. Love how powerful the sense of taste can be, one bite of this pea soup and I feel like a kid again.
Alright, enough reminiscing for today. If you are curious as to what we’re doing differently with this recipe, find the original on page 177 and you can grab a copy of the book HERE if you don’t have one already. That concludes our time together today, and we hope you give this recipe a try. We promise it’s worth it. Thanks for being here, and happy cooking everyone!
Quote of the Day: “Where is all the knowledge we lost with information?” – T. S. Eliot
| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Servings |
servings
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- 2 ham hocks
- 1 stick of butter
- 2 cups split peas
- 1: 16 oz bag of frozen peas
- 1 medium yellow onion, diced
- 1 cup chopped celery
- 4-5 medium carrots, diced
- 3 cloves garlic, minced
- 1-2 bay leafs
- 3: 14.5 oz cans of chicken broth
- 1-2 cups water
- 1-2 tsp paprika, to taste
- salt and pepper, to taste
Ingredients
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|
- Wash dried split peas in strainer.
- Preheat oven to 375 degrees.
- Saute onion, carrots, and celery in butter in a dutch oven.
- Add to dutch oven, ham mocks, dried split peas, chicken broth, bay leaf, 1 cup of water. Bring to a boil, and skim froth off the top as much as possible.
- Add frozen peas, stir to combine.
- Place in the oven and cook for 50 minutes covered, and then an additional 10 minutes uncovered.
- Remove bay leaf and ham hock. Discard the bay leaf and debone the ham hock, set aside.
- Allow soup to cool to room temperature, and in batches, blend in a blender till smooth and creamy.
- Return blended soup to dutch oven and add garlic, paprika, salt & pepper, ham meat and simmer for 15-20 min. If the soup appears too thick, add remaining cup of water. Add more seasoning to taste if desired, and enjoy with parmesan cheese and toast or croutons.
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