Canadian Split Pea SoupFrom oldgringo 9 years ago
- 1 lb split green peas shopping list
- 8 cups water shopping list
- 1/2 cup finely chopped onion shopping list
- 1/4 cup finely chopped carrots shopping list
- 1/4 cup finely chopped celery shopping list
- 2 dried bay leaves shopping list
- 1 teaspoon dried summer savory leaves shopping list
- 1 minced garlic clove shopping list
- 1 teaspoon cracked black pepper shopping list
- 2 teaspoons salt shopping list
- 1 ham bone, ham rind or ham hock shopping list
How to make it
- General Instructions for dried legumes:
- Dried legumes (beans and peas) may be prepared by the Rapid Boiling Method or the Overnight Soaking Method. In either case the legumes are first: picked, rinsed and drained.
- The Rapid Boiling Method involves picking, washing and draining the legumes; adding water until the level is 2 inches over the top of the legumes; bringing the legumes to a full rolling boil for 2 minutes; removing from the heat, covering and allowing to the legumes to hydrate for 1 hour.
- The Overnight Soaking Method involves picking, washing and draining the legumes, adding water until the level is 2 inches over the tops of the legumes; covering the legumes and allowing the legumes to hydrate overnight.
- Use the hydrated legumes in the recipe as directed.
- Preparation of the soup:
- Put drained peas and clean water into soup pot and bring to a boil.
- Adjust the cooking liquid as needed to keep the soup thickened.
- Reduce heat to a simmer and add the other ingredients. Cook for 1-1/2 hours.
- Remove the ham from the soup and chop any meat. Remove the bay leaves.
- Puree the soup and add back the chopped ham if any. If a ham rind is used, a small piece of the rind may be pureed with the soup.
- Serve with a small dollop of butter in the center of the soup.