Well, we have our usual dire predictions each year when the first snowfall
is arriving.
Today's the day (but sometimes it doesn't happen).

Anyway, it's cold outside and great weather for a rib-sticking soup, which
is almost ready for lunch.

Green Split Pea Soup

2 cups green split peas
8 cups hot water
Flavoring - ham bone, bacon or ham hocks
1 garlic clove, finely chopped (I used 2)
1 medium onion, chopped
2 stalks celery, chopped (with leaves if possible)
1 carrot, chopped (I added this)
Salt and pepper to taste

1. Sort and wash peas in a colander under cold running water
2. Combine all ingredients, heat to boiling, reduce heat and simmer for 1
hour and 15 minutes, or until peas are very soft.
3. Put through coarse strainer. (I'll use my hand blender.) Reheat and
serve.
8 servings.

I took the recipe from the package and adjusted it to suit.

Dora

On Mon, 5 Dec 2005 12:02:32 -0500, "limey" > wrote:

>Anyway, it's cold outside and great weather for a rib-sticking soup, which
>is almost ready for lunch.

THANK YOU, Dora! I was wondering what the heck to make for dinner
tonight. Gonna go take a shank out of the freezer. You've saved us
from certain starvation! ::cough-cough-sputter-sputter::

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On Mon, 5 Dec 2005 12:02:32 -0500, "limey" > wrote:

>
>Well, we have our usual dire predictions each year when the first snowfall
>is arriving.
>Today's the day (but sometimes it doesn't happen).
>
>Anyway, it's cold outside and great weather for a rib-sticking soup, which
>is almost ready for lunch.
>
>Green Split Pea Soup

You read my mind!! When the weather is GREY and COLD and RAINY, I
absolutely positively must have soup that will warm my bones.

I bought shelled yellow peas because I couldn't remember if I really had
a bag of green. So tomorrow I'm going to use half/half, I don't think
I've ever had yellow pea soup.

Your recipe will save me a search because I can never remember the
ration of peas/water. I like a thick soup. How thick was this recipe?

--
:Hexe
: Thought for the journey:
Monitor your thoughts; they become words. Monitor your words; they become actions. Monitor your actions; they become habits. Monitor your habits, they become character. Keep track of your character, For it becomes your future. - ixoyc

Hexe wrote:
> On Mon, 5 Dec 2005 12:02:32 -0500, "limey" > wrote:
>
> >
> >Well, we have our usual dire predictions each year when the first snowfall
> >is arriving.
> >Today's the day (but sometimes it doesn't happen).
> >
> >Anyway, it's cold outside and great weather for a rib-sticking soup, which
> >is almost ready for lunch.
> >
> >Green Split Pea Soup
>
> You read my mind!! When the weather is GREY and COLD and RAINY, I
> absolutely positively must have soup that will warm my bones.
>
> I bought shelled yellow peas because I couldn't remember if I really had
> a bag of green. So tomorrow I'm going to use half/half, I don't think
> I've ever had yellow pea soup.
>
> Your recipe will save me a search because I can never remember the
> ration of peas/water. I like a thick soup. How thick was this recipe?

Nothing to remember, I've never yet met a bag of peas wasn't printed
with a pea soup recipe... you want it thicker, same as with all other
cooking, simply lift the lid for part of the cooking. Btw, gets too
thick, add liquid... only thing more basic to cooking is to turn on the
stove.

Sheldon

Damsel in dis Dress wrote:
> On Mon, 5 Dec 2005 12:02:32 -0500, "limey" > wrote:
>
> >Anyway, it's cold outside and great weather for a rib-sticking soup, which
> >is almost ready for lunch.
>
> THANK YOU, Dora! I was wondering what the heck to make for dinner
> tonight. Gonna go take a shank out of the freezer. You've saved us
> from certain starvation! ::cough-cough-sputter-sputter::
>
Don't forget to put sour cream and Louisiana red hot sauce on the
table. And lime wedges. -aem

On 5 Dec 2005 10:23:05 -0800, "aem" > wrote:

>Damsel in dis Dress wrote:
>> On Mon, 5 Dec 2005 12:02:32 -0500, "limey" > wrote:
>>
>> >Anyway, it's cold outside and great weather for a rib-sticking soup, which
>> >is almost ready for lunch.
>>
>> THANK YOU, Dora! I was wondering what the heck to make for dinner
>> tonight. Gonna go take a shank out of the freezer. You've saved us
>> from certain starvation! ::cough-cough-sputter-sputter::
>>
>Don't forget to put sour cream and Louisiana red hot sauce on the
>table. And lime wedges. -aem

Hmmm. Sour cream, I've got. I might even have the hot sauce, but I'm
not going back out in this cold for a lime. I have one of those
plastic squirty things. I'll bet that doesn't count, huh? <G>

Sour cream really does sound like a nice touch! Thanks!

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

"Hexe" wrote in message
"limey" wrote:
>
>>
>>Well, we have our usual dire predictions each year when the first snowfall
>>is arriving.
>>Today's the day (but sometimes it doesn't happen).
>>
>>Anyway, it's cold outside and great weather for a rib-sticking soup, which
>>is almost ready for lunch.
>>
>>Green Split Pea Soup
>
> You read my mind!! When the weather is GREY and COLD and RAINY, I
> absolutely positively must have soup that will warm my bones.
>
> I bought shelled yellow peas because I couldn't remember if I really had
> a bag of green. So tomorrow I'm going to use half/half, I don't think
> I've ever had yellow pea soup.
>
> Your recipe will save me a search because I can never remember the
> ration of peas/water. I like a thick soup. How thick was this recipe?
>
> :Hexe

When it had cooked, I thought it was runny. However, by the time it was
blended it was a lot better and by the time I served it it was fine.

Dora

"aem" wrote in message >

> Don't forget to put sour cream and Louisiana red hot sauce on the
> table. And lime wedges. -aem

Mmmm. Sour cream and hot sauce -sound like two great additions, which I
have. I still have some soup left. I'm like Carol, though - I don't have a
lime. I'll cheat with lemon juice. Thanks, aem!

Dora

limey wrote:
> "Hexe" wrote in message
> "limey" wrote:
>>
>>>
>>> Well, we have our usual dire predictions each year when the first
>>> snowfall is arriving.
>>> Today's the day (but sometimes it doesn't happen).
>>>
>>> Anyway, it's cold outside and great weather for a rib-sticking
>>> soup, which is almost ready for lunch.
>>>
>>> Green Split Pea Soup
>>
>> You read my mind!! When the weather is GREY and COLD and RAINY, I
>> absolutely positively must have soup that will warm my bones.
>>
>> I bought shelled yellow peas because I couldn't remember if I really
>> had a bag of green. So tomorrow I'm going to use half/half, I don't
>> think I've ever had yellow pea soup.
>>
>> Your recipe will save me a search because I can never remember the
>> ration of peas/water. I like a thick soup. How thick was this
>> recipe?
>>
>>> Hexe
>
> When it had cooked, I thought it was runny. However, by the time it
> was blended it was a lot better and by the time I served it it was
> fine.
>
> Dora

Mashing the beans/peas or part of them always helps thicken the final
mixture.

Jill

"aem" > wrote in message
ups.com...
>
> Damsel in dis Dress wrote:
>> On Mon, 5 Dec 2005 12:02:32 -0500, "limey" > wrote:
>>
>> >Anyway, it's cold outside and great weather for a rib-sticking soup,
>> >which
>> >is almost ready for lunch.
>>
>> THANK YOU, Dora! I was wondering what the heck to make for dinner
>> tonight. Gonna go take a shank out of the freezer. You've saved us
>> from certain starvation! ::cough-cough-sputter-sputter::
>>
> Don't forget to put sour cream and Louisiana red hot sauce on the
> table. And lime wedges. -aem
>

I haven't heard of those garnishes for split pea soup. Is this a standard
combination that I've just missed the boat on, or is it your own concoction,
aem?
C

OK, so I got inspired. It was a cold, grey, rainy day here. I didn't
have straight split peas, but I had a bag of use-in-a-pinch
manischevitz split pea soup. I ditched the seasonings and used the
peas.

I boiled them down for a little while with some instant barley, added a
boullion cube, some thyme, some garlic powder, a minced onion, some
chopped carrots and celery, and a little fresh parsley. Boiled it all
down for a while til it was kinda thickened, then added a splash of
cider vinegar at the very end. Served it topped with homemade croutons,
made from leftover Italian bread tossed with olive oil, garlic powder,
salt, pepper, and paprika, then toasted in the oven for a few. On the
side I made something called "cheese grits souffle" from the
Williamsburg Cookbook, which is essentially a spoonbread, I believe. It
was yummy. A big salad rounded it all out.

What a nice dinner for a gross gray day! Thanks for the idea! Next time
maybe I'll try hot sauce and sour cream, but I love my fresh croutons.
They're all toasty on one side, but the side that goes in the soup gets
all soft and absorbs all the flavors......

Chris wrote:
> "aem" > wrote in message
> > Don't forget to put sour cream and Louisiana red hot sauce on the
> > table. And lime wedges. -aem
> >
> I haven't heard of those garnishes for split pea soup. Is this a standard
> combination that I've just missed the boat on, or is it your own concoction,
> aem?
> C

I think I fell into them. I use sour cream with black bean soup and it
just seemed natural to try with pea soup and I liked it. Red hot sauce
is always on the table, and we know it works for clam chowder, so why
not for pea soup? And lime wedges are always on the table when the
tree is bearing heavily as it is now. At any rate, they're just table
condiments, if they work for anybody fine, if not, -- almost as fine.
-aem

In article >,
"limey" > wrote:


> Green Split Pea Soup
>
> 2 cups green split peas
> 8 cups hot water
> Flavoring - ham bone, bacon or ham hocks
> 1 garlic clove, finely chopped (I used 2)
> 1 medium onion, chopped
> 2 stalks celery, chopped (with leaves if possible)
> 1 carrot, chopped (I added this)
> Salt and pepper to taste
>
> 1. Sort and wash peas in a colander under cold running water
> 2. Combine all ingredients, heat to boiling, reduce heat and simmer for 1
> hour and 15 minutes, or until peas are very soft.
> 3. Put through coarse strainer. (I'll use my hand blender.) Reheat and
> serve.
> 8 servings.



I do it a little differently. The girl is a vegetarian, so we skip the
meat. Sometimes we have a little bowl of meat to add at the table.

I like the texture, so we don't puree it, or at least not all. I like
the carrots with texture and flavor of their own. I add the carrots at
the last 20 minutes.

I add a little whole or ground cloves, and a bay leaf or two, at the
very beginning.

--
Dan Abel

Petaluma, California, USA

On 5 Dec 2005 10:13:32 -0800, "Sheldon" > wrote:


>
>Nothing to remember, I've never yet met a bag of peas wasn't printed
>with a pea soup recipe... you want it thicker, same as with all other
>cooking, simply lift the lid for part of the cooking. Btw, gets too
>thick, add liquid... only thing more basic to cooking is to turn on the
>stove.
>
>Sheldon

Yes, but when you live in a foreign country which prides itself on
Erbsensuppe and you aren't familiar with the preferred consistency of
that manufacturer's soup, you do have to look up an American recipe for
comparison. In the states I made split-pea soup, no split-peas here, at
least, I've never seen them. They used shelled peas, which might cook
up differently, and as I am usually brain dead and only retain water, I
need a starting point. You can add water to soup, you can't take it
out.
--
:Hexe
: Thought for the journey:
If man evolved from apes, why do we still have apes?