topic Re: Split Pea Soup in Kitchen

Split Pea Soup

luvdoodles — Tue, 21 Jan 2014 15:44:49 GMT

I made this Sunday in the crock, I followed the recipe on the bag, it was ok, but I felt it was missing something, not sure what. Do you add anything else to your recipe. I added a potato, carrots, onions, ham and a garlic clove. May this is what it is suppose to taste like, never made it before. I will finish the rest, it made quite a bit, but not sure if I would make it again.

Re: Split Pea Soup

KLevineFan — Tue, 21 Jan 2014 16:08:29 GMT

Did it need more flavor? Try using a ham bone next time, & part water, part vegetable or chicken broth/stock.

Re: Split Pea Soup

greamy — Tue, 21 Jan 2014 16:10:50 GMT

I always put several stalks of celery, cut up, in mine. Maybe it was just your taste buds that day. I am sure your soup was delicious. Split pea soup is so good when the weather is cold.

Re: Split Pea Soup

evelyner — Tue, 21 Jan 2014 16:11:59 GMT

I make it vegetarian, I add a few garlic cloves, an chopped onion and basil leaves. Pepper and salt to taste. I don't put the potatoes.

Re: Split Pea Soup

RedTop — Tue, 21 Jan 2014 16:12:20 GMT

I make split pea soup several times during the year, and yes it can be a pretty bland soup. I also use a lot of ham, potato, carrots, garlic, and onion, along with celery and add either red pepper flakes or chopped jalapeno (to taste). I never use a crock pot for this soup, but prefer the flavor and consistency that comes with stovetop heat. I do believe I get more flavor from the dried peas when they are boiled on the stove. I wait until the last 15 minutes to add salt and pepper to the soup.

I forgot that I also add a chicken or beef bouillon cube, and right before serving, I add 2-3 tablespoons of butter and let that melt into the soup.

Re: Split Pea Soup

fthunt — Tue, 21 Jan 2014 16:13:42 GMT

Was it too thin like too much water? Pea Soup should be rather thick. Clove garlic never gives me the 'kick' I'm looking for - I use garlic powder. Main Point: start with a big ham bone with lots of meat on it - this soup without chucks of ham doesn't make it for me.

Google for several recipe ideas and look for different spices and amounts used. Sounds like you need to 'kick it up'!

Re: Split Pea Soup

camochef — Tue, 21 Jan 2014 16:44:30 GMT

Homemade pea soup is one of my favorites. I add smoked sausage, un-smoked sausage and even hot dogs, all sliced, besides the ham and veggies. (potatoes, carrots, etc.). While its good that first day, its much better the remainder of the week when it really thickens up.

Before adding all the meats and veggies, I use an immersion blender to puree all the peas. other than that its low heat on the stovetop to simmer for hours with lots of stirring.

Enjoy!

Camo

Re: Split Pea Soup

chickenbutt — Tue, 21 Jan 2014 18:48:33 GMT

I do a pretty basic thing - mirepoix (sauté first), ham on bone, split peas (rinsed and drained), couple of bay leaves, water, and one packet of 'Crockery Gourmet for Pork' per bag of peas (even though I do not use a crock pot - I oven simmer in a Le Creuset pot).

The Crockery Gourmet seasonings have a lot of flavor. You don't even want to add one grain of salt. It's made by the 'Superior Touch' people who also make the 'Better Than Bouillon'.

OH, and one more thing - I never use as much water as they say. That's almost twice as much as it needs, IMO, because I like the soup rather thick. I don't puree it either, like some folks do. I like the texture of the carrots, peas, celery, onion.

Re: Split Pea Soup

Sooner — Tue, 21 Jan 2014 19:42:58 GMT

Sometimes a soup needs a splash (start with less than one tablespoon) of vinegar or lemon juice to ""brighten"" it.

Re: Split Pea Soup

depglass — Tue, 21 Jan 2014 20:18:18 GMT

I think you need the bone of a smoked pork product, ham bone or ham hocks or ham shanks. I've made it with just plain cut up ham and we didn't think the ham flavor came through.

Re: Split Pea Soup

Sooner — Tue, 21 Jan 2014 20:47:42 GMT

On 1/21/2014 depglass said:
I think you need the bone of a smoked pork product, ham bone or ham hocks or ham shanks. I've made it with just plain cut up ham and we didn't think the ham flavor came through.

Sometimes I'd just like to wear a smoked ham hock around my neck all day!

We almost always use ham now because it isn't as fat but nothing on earth goes in a pot of pinto beans like a couple of good ham hocks! I'll bet they worshiped the first person to drag those out of the fire and pass them around.

Re: Split Pea Soup

shoekitty — Tue, 21 Jan 2014 20:53:31 GMT

I make a weird "split pea" because just plain split pea is to bland for me. Split Pea Stew is more like it. I make a strong stock, either chicken or vegetarian. Then i add 1 diced onion, 1 cup diced carrots and a cup diced celery to a tiny bit of olive oil and 1 teas butter and saute until slightly glazed. I add broth and a few pieces of chicken until chicken is poached. Remove chicken

16 cups broth to mire poix

3 cups organic split peas (there is a difference with this one)

1 diestel smoked turkey thigh

simmer about 45 mins to hour until peas are breaking down.

add

1cup sliced celery

1 cup sliced carrots

2 red potatoes , diced medium

1 sweet potato, diced med

1/2 cup cooked brown rice (I use left over)

1/2 cupcooked pasta like elbow

return chicken broken into skinless, boneless hunks

cook for at least 30 minutes

Re: Split Pea Soup

chickenbutt — Tue, 21 Jan 2014 21:50:04 GMT

On 1/21/2014 Sooner said:
On 1/21/2014 depglass said:
I think you need the bone of a smoked pork product, ham bone or ham hocks or ham shanks. I've made it with just plain cut up ham and we didn't think the ham flavor came through.

Sometimes I'd just like to wear a smoked ham hock around my neck all day!

We almost always use ham now because it isn't as fat but nothing on earth goes in a pot of pinto beans like a couple of good ham hocks! I'll bet they worshiped the first person to drag those out of the fire and pass them around.

Have you ever tried ham shanks? Those are really nice too. They have more meat and less fat than the ham hocks. I could not count how many times, back in the day, I made a pot of beans and ham hocks!

Also, when I lived in Germany (Army) I was always making them for all the Southern boys who missed their mother's cooking. I was their age, but had already been cooking for so many years. They loved it.

Re: Split Pea Soup

Sooner — Tue, 21 Jan 2014 22:11:08 GMT

On 1/21/2014 chickenbutt said:
On 1/21/2014 Sooner said:
On 1/21/2014 depglass said:
I think you need the bone of a smoked pork product, ham bone or ham hocks or ham shanks. I've made it with just plain cut up ham and we didn't think the ham flavor came through.

Sometimes I'd just like to wear a smoked ham hock around my neck all day!

We almost always use ham now because it isn't as fat but nothing on earth goes in a pot of pinto beans like a couple of good ham hocks! I'll bet they worshiped the first person to drag those out of the fire and pass them around.

Have you ever tried ham shanks? Those are really nice too. They have more meat and less fat than the ham hocks. I could not count how many times, back in the day, I made a pot of beans and ham hocks!

Also, when I lived in Germany (Army) I was always making them for all the Southern boys who missed their mother's cooking. I was their age, but had already been cooking for so many years. They loved it.

You always have good ideas! Just buy a shank portion of ham and have the butcher cut the end off!!!!!! Beans never have that silky quality with anything but hocks do they? LOL!!! Off to pen "An Ode to Ham Hocks!"

Re: Split Pea Soup

chickenbutt — Tue, 21 Jan 2014 22:22:44 GMT

Ha! Good one. I shall expect to see the photo of you with ham hocks around your neck.

Re: Split Pea Soup

Rarity — Tue, 21 Jan 2014 22:22:57 GMT

My father and DH always put a little bit of vinegar in their bowl of soup.

Re: Split Pea Soup

curlywhitedog — Tue, 21 Jan 2014 22:25:18 GMT

If you want a great split pea soup recipe check out Ina Garten's recipe for Parker Pea Soup - it's the best I've ever tasted. The only thing that raises it up a notch is the addition of a ham bone with some meat on it.

Maria

Re: Split Pea Soup

chickenbutt — Tue, 21 Jan 2014 22:31:02 GMT

I have one ham bone (with ham on it, of course) in the freezer. Usually, I make the split pea soup within a week of having made the ham for christmas and this time my husband was wanting my turkey chili, so I didn't feel like making the soup too.

I recently acquired these Foodsaver bags that are 11" bags but are pleated so that they go wider. That ham bone went in there perfectly, so now I don't have to worry about how soon I feel like making the soup. I wouldn't freeze something like that for long-term if I couldn't vacuum seal it, so this was a nice plus. I always had to hurry up and make the soup before.

Re: Split Pea Soup

divine — Wed, 22 Jan 2014 00:18:32 GMT

On 1/21/2014 chickenbutt said:
I have one ham bone (with ham on it, of course) in the freezer. Usually, I make the split pea soup within a week of having made the ham for christmas and this time my husband was wanting my turkey chili, so I didn't feel like making the soup too.

I recently acquired these Foodsaver bags that are 11" bags but are pleated so that they go wider. That ham bone went in there perfectly, so now I don't have to worry about how soon I feel like making the soup. I wouldn't freeze something like that for long-term if I couldn't vacuum seal it, so this was a nice plus. I always had to hurry up and make the soup before.

Chickenbutt, where do you find the pleated Foodsaver bags? I only have the 11" bag roll so they aren't pleated. I get these at Costco. Are these pleated bags already made or do you have to make them in the saver? Thanks.

Re: Split Pea Soup

chickenbutt — Wed, 22 Jan 2014 00:27:19 GMT

On 1/21/2014 Divine said:
On 1/21/2014 chickenbutt said:
I have one ham bone (with ham on it, of course) in the freezer. Usually, I make the split pea soup within a week of having made the ham for christmas and this time my husband was wanting my turkey chili, so I didn't feel like making the soup too.

I recently acquired these Foodsaver bags that are 11" bags but are pleated so that they go wider. That ham bone went in there perfectly, so now I don't have to worry about how soon I feel like making the soup. I wouldn't freeze something like that for long-term if I couldn't vacuum seal it, so this was a nice plus. I always had to hurry up and make the soup before.

Chickenbutt, where do you find the pleated Foodsaver bags? I only have the 11" bag roll so they aren't pleated. I get these at Costco. Are these pleated bags already made or do you have to make them in the saver? Thanks.

HERE is the two-roll box of them on Amazon, so you can see what they are about. Just make sure you cut a bag long enough so that the pleated sides can come back flat with enough space to put into your vacuum sealer. Pretty cool idea, and way to do something that is wider than 11" yet the bag material still fits in standard vac sealers.

I've not yet seen them pre-cut. I like the rolls better, anyway, so I can cut my own length.