Making this tomorrow and have an idea of what i am doing but would like any insight. Thanks!!
Original Post
The important thing is to ensure that you soak and cook the split peas for long enough. You want to make sure that the split peas are completely soft and cooked through.

I personally prefer yellow split peas to green ones, but that's because my grandmothers used yellow peas.

I'm assuming you're using a smoked ham hock, in which case you won't need to add any salt as the ham hock will be plenty salty enough as it is.

Just keep this one simple, Peas, stock, ham and pepper is all you need.
Just as an idea, you can make a fantastic split-pea soup in a pressure cooker in about 15-20 minutes.

On another note, a different ingredient, 2 dried chipotle chiles, seeded and snipped into bits, adds a really cool flavor layer.

One more thought, is a last minute addition, when the soup is pretty much done. 1 pound portobello mushrooms, stems removed, caps cut into 1/2-inch dice. In a large nonstick frying pan, heat 2 tablespoons oil over moderately high heat. Add the mushrooms and 1/4 teaspoon salt. Cook until the mushrooms brown, 5 to 10 minutes. Add the mushrooms to the soup and bring to a simmer.
Maverick,

Any one of your suggestions would have you put under a fatwa in my household.

But for me pea and ham soup is more about a homage to my grandmothers than a chance to go wild in the kitchen.
I've never had pea soup I liked, but I'm willing to give it another try if I see a recipe that sounds good.
I LOVE GOOD split pea soup. One and only ONE good Deli near me does it right and I've never had a good homemade one. Same problem with Lentil soup (which I like even more) - although I can make that very well.

Like Board-O, I have had too many weak ones.
I'm hoping this will be a great one, I have a huge smoked picnic shoulder that I am putting in....mmmm lots of ham!
quote:
Originally posted by Hunter:
I LOVE GOOD split pea soup. One and only ONE good Deli near me does it right and I've never had a good homemade one. Same problem with Lentil soup (which I like even more) - although I can make that very well.

Like Board-O, I have had too many weak ones.
Whenever I cook up a whole ham I make split pea soup the next day. I put the bones with some of the ham still attached in a crock pot. I throw in some carrots, celery, onions, and a bay leaf. I put in a bag of split peas and chicken stock. Then I let it cook all night at least 12 hours on low. I pull out the bones, the meat just falls off, and take out the bay leaf. Then I put the mixture in the Vitamix and blend the heck out of it to make a nice smooth rich soup. I cut up chunks of ham and add those to the mixture. I let it sit in the fridge all day and put it on the stove to heat up for dinner. I like it smooth, I'm not a fan of chunky peas.
quote:
Originally posted by louzarius:
Whenever I cook up a whole ham I make split pea soup the next day. I put the bones with some of the ham still attached in a crock pot. I throw in some carrots, celery, onions, and a bay leaf. I put in a bag of split peas and chicken stock. Then I let it cook all night at least 12 hours on low. I pull out the bones, the meat just falls off, and take out the bay leaf. Then I put the mixture in the Vitamix and blend the heck out of it to make a nice smooth rich soup. I cut up chunks of ham and add those to the mixture. I let it sit in the fridge all day and put it on the stove to heat up for dinner. I like it smooth, I'm not a fan of chunky peas.


Very similar to the recipe I use. I only ise carrots if I'm using yellow split peas, simply on aesthetic grounds.
In the Dutch version of this (snert) in addition to the pork hock, they put in a whole smoked sausage which adds a fantastic nose to the soup. As Pauly mentioned, I am sure that most people have an affinity to pea soup due to the way they mother made it. I am no exception. However, I bet that pre-frying pancetta and tossing it on top near the end would work well too.
This turned out great! Kept it simple, 2 bags of peas, maybe 2 gallons of water, pepper, 2 onions, and about 9 lbs of a smoked picnic shoulder. Very tasty!
sometimes i make this the straight up old fashioned way, and sometimes i put an asian twist on it with various chili pastes, chili oil and a touch of sesame oil, and mix in some chopped bamboo shoots for some crunch...

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