On 1/8/2012 8:02 PM, Dave Smith wrote:
> On 08/01/2012 2:22 PM, Mike Muth wrote:
>> Split Pea Soup
>> We like to add a ham bone to this. If you do, add it with the ham.
>> When you're done, remove the bone. Cut the pieces of meat off the bone
>> and return them to the soup.
>> We serve this with red wine vinegar, Maggi, and seasoned salt on the
>> table.
>> We like to use a light rye bread instead of white bread, but I think
>> most folks prefer the white bread with this.
>> The brown sugar gives this a sweeter taste without overpowering the
>> other flavors.
>> Serves 6.
>>
>> 2 large slices of ham
>> 1 sliced onion
>> bacon fat
>> 1 turnip
>> 1 large carrot
>> 4 outer stalks of celery
>> 1 leek
>> 3 quarts hot water
>> 1 pint split peas
>> salt and pepper
>> flour
>> cold milk
>> 4 slices white bread
>> 1 tsp brown sugar
>>

>
> That is a lot different from the way I make split pea soup. I use one
> one diced onion, one large diced carrot and a couple celery stalks.I
> sautee them, add a couple bay leaves. Toss in split peas, a few litres
> of water and a smoke ham hock. Bring it to a boil and and then simmer
> until the peas turn mushy. Remove the ham hock. Strip the skin from the
> hock. Scrape the meat from the bone, chop it and then return it to the
> soup mix. Season with freshly ground pepper. There should be enough salt
> from the ham hock.

I make mine the same way as Dave but I use a ham bone instead of the
smoked hock. I've tried the hock and we decided it was too strong
(salty? smoky? I don't remember.) Perhaps it's just not what we were
used to thinking of as pea soup flavor. The croutons sound like a good
addition, but not the turnip, sugar or milk. I've never had to thicken
pea soup. Perhaps soaking the peas does something to lessen their
starch or thickening ability?

gloria p