Splitting Peas

Ok, Ok, so YOU don't actually have to split peas. Luckily, they already come dried and split in a bag just waiting to be turned into.....you guessed it, SOUP!

Now if you think the last soup I posted was easy enough this is just as easy if not easier. And allow me to let you all in on a little secret, it's great to make for a crowd of any size.   I grew up eating this soup so I KNOW it's good for all occasions, but if you make it just for yourself you will have lots of leftovers with this recipe.

You will need the following:

1 bag split peas
1/2 a large red onion, or a whole small one,

*OR white onion if that's what you have in the fridge.  Red is truly just MY preference cause it is a bit stronger and I only like them when they are cooked down.*

1 small clove of garlic

1 small ham hock

*Another option is using uncooked bacon, about 3 or 4 slices cut up.*

4 cups chicken stock

4 cups water

dollop of sour cream for garnish (optional, but really adds to the soup)

This makes about 6 big servings

First, you want to rinse the peas in a colander and pick out any small pebbles or "bad looking" brown peas.  I happen to be very picky when it comes to this, and as a result many peas don't make it to the pot whether they were soup worthy or not.

Toss these into the pot and add your liquid.  They sink and don't float so don't panic.

Next, cut up the onion into bits of thirds.  I do a rough chop meaning they aren't all the same perfect size, but they are all close to the same size.  Shoot for 3 inch pieces. Remember, they cook down into next to nothing so it really doesn't matter how big they are.  Chop your garlic up at the same time.  If you are using bacon, chop that up now as well.



leave this size or cut even smaller



Add onion and garlic and bit of ham hock or  your bacon to the pot.  Add salt and pepper.  It should look like this now



The peas ARE there!



Turn on the heat to high, let come to a boil, stir occasionally the first 20 minutes or so to keep the peas from burning.  Then put a lid on it, turn the heat to medium low and let simmer for a good hour and a half.  Check at the halfway point and and stir.  Then you be the judge of how much longer you think it should cook down.

The more liquid this soup has (you can make it with 6 cups of liquid if you so desire) the less it will thicken up.  I have this soup every which way. From pretty paste like, (NOT a complaint)  to very runny (how I best like it), so you be the judge.

At this point you might be wondering about that ham hock.  Well, leave it in.  It cooks. You can take it out if you want, but I like the meat that falls off it.  Technically it is just for flavor. 

Now, just get out your bowls, ladle it up, and add a drop of sour cream to the top. I think that not only does it add more flavor, but it adds a creamy like texture. And the contrast between a really hot soup with a bit of cold cream is MMMM MMM Good!

ready to serve!

I hope you all enjoy!  And I hope your guests ask for more.

*As for the leftovers, well if there are leftovers, you can easily freeze this soup.  Or stick it in the fridge for the next day.  Let me warn you however that the longer this soup stays in the fridge the more it tends to thicken up. So if you make a batch that is thick to begin with, you might have to add a touch of water to the soup before you warm it up.  Stove top or Microwave.