Split Pea Plus Soup
By Pamela Dunn
This dish has a vibrant adaptation for vegetarians and is easily reinvented as a raw gazpacho-like soup when spring comes.
Ingredients
- 6-8 cups - Ham bone broth - bone, skin and fat covered with water and simmered 4+ hours. Strain, then chill/freeze until fat can be skimmed from surface.
- 2 cups - Ham, cubed ¼-1/2”.
- 1 1-lb pkg - Split Green Peas,dried.
- 2 pkg - Green Peas, frozen, petit, sweet.
- 1 1/2 cup - Sherry, dry cocktail, not “cooking.”.
- 1 cup each - Cubed to same size as ham:
Carrots
Onions
Potatoes
- 2 Tbsp - Lemon pepper
- 1 Tbsp - Onion powder
- ½ tsp - Salt, to taste.
Preparation
- In a large crock pot combine broth, dried peas, lemon pepper and onion powder and 1 cup Sherry. Let simmer on low, stirring occasionally until peas are dissolved. This can take as little as 4 hours or overnight if more convenient.
- Add frozen peas and stir to soften.
- Use a plunge blender or remove soup to an upright blender to puree until smooth.
- With puree in crock pot, add the cubed ham and return mixture to a simmer.
- Heat a large sauce pan to high and add the remaining vegetables and sherry. Lightly sauté to soften vegetables then add to the crock pot.
- Cook for ~ 20 minutes then taste for possible flavor corrections.
- Use more lemon pepper, onion powder or salt to round out the flavor. Add fresh lemon juice or sherry if the ham broth is too overwhelming
Using a vegetable broth, or a non-meat chicken flavored broth can start off this recipe. Eliminating the ham and the dried peas and replacing them w/ 4 pkgs (total) frozen peas will create a colorful alternative that can combine with a plain yogurt or sour cream at the time of serving for additional protein.
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