A Passion for Food: For a warming bowl of soup, give split peas a chance
Sherrel Jones: Rinsing and soaking the dried split peas — if there's time — reserving half of the soaked peas for texture, including extra flavoring agents, and an enticing finish with a spot of cream sherry.
For a brief time in the early spring, there will be chilly days when lunch still calls for a warming bowl of split pea soup. The satisfying nature of my homemade version has to do largely with a few simple steps in the process: Rinsing and soaking the dried split peas — if there's time — reserving half of the soaked peas for texture, including extra flavoring agents, and an enticing finish with a spot of cream sherry.
Split Pea and Ham Soup
Makes 4 to 6 servings
1 medium onion, chopped and divided in half
2 medium carrots, sliced
1 clove garlic, crushed, peeled and minced
1 cup cubed (½-inch) ham, trimmed of fat
2 cups dried split peas
6 cups chicken stock (additional stock if needed)
1/3 cup cream sherry
Sour cream or plain Greek yogurt for garnish
Note: If you have an immersion blender, all ingredients can be cooked at once, including the peas. Insert the immersion blender, only blending partially to leave some of the peas intact. Carrots, onions and ham removed from original saute can be returned to the cooked peas after blending so they remain intact or left in the soup. The peas cooking in the broth will benefit from the residue from the saute in the same pan.
If all of this has tempted you, then pick up some dried split peas. Start with a one-pound package. These little light-green half spheres are nutrient-dense morsels that cook into a delicious brew with the addition of a few ingredients. The price of split peas is a real bargain in terms of nutrients and fiber for the money.
The first step in cooking any dried peas or beans is the rinsing and soaking. Planning ahead is great, but sometimes it doesn't work out. Most of the time my husband says, “I sure wish you would make some split pea soup today,” adding that he would love it for lunch. By the time he makes the request, I have a short time to prepare it. It still can be done because split peas cook quickly compared with larger dried beans.
Once the peas are rinsed, I separate out about half of them to add a little later in the cooking process. The peas will lose their shape and become a thickened mushy pea liquid of almost milkshake consistency. I like to have some texture of the peas themselves incorporated into the soup, so keeping half of them in reserve assures these remain tender but intact for the texture we enjoy.
I include a clove of garlic, onions and carrots for their flavor boost in the soup, and they, too, bring additional texture. The other flavor source comes from the chicken broth I use to cook the peas in. Water can be added to thin the soup, but the broth adds a wonderful layer of flavor even if you have used chunks of ham or thick lean bacon in the beginning.
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