>Sheryl Rosen writes:
>
>For some reason, I decided to make pea soup today.
>
>I remember as a teenager deciding that I didn't like pea soup.
>Haven't had it since and never really missed it. But I was in the grocery
>store today and I saw a bag of split peas, and it was snowing out...and
>something made me think: "Today would be a good day to make pea soup".
>
>So I came home and made the following:
>
>Pea Soup
>
>1 large onion, diced small
>2 medium sized carrots, diced
>2 ribs of celery, diced
>
>3/4 lb smoked sausage, halved lengthwise and sliced 1/4 inch thick.
>
>1 tablespoon corn oil
>
>1 lb split green peas, sorted, rinsed and drained
>
>10 cups chicken stock (I used canned, thinned with some water)
>2 bay leaves (thanks, Boron/Gloria!)
>pinch of thyme
>2 pinches of parsley
>pepper to taste
>
>In my 8 quart dutch oven, I sauteed the sliced sausages until some fat was
>rendered out of them and they started to brown. I added in the veggies and
>sauteed them until they were nice and tender, but not brown, about 15
>minutes. At one point, I needed a bit more fat, so I added in the oil.
>When the veggies were soft and the meat brown, I added in the peas, stock
>and herbs. It's simmering now.
>
>When the peas are tender, I'll adjust the salt and pepper, maybe add a
>splash of vinegar for brightness (I saw them do this on America's Test
>Kitchens with pea soup) and pack it up in serving size portions for lunches
>at work this week.
>
>I didn't have a ham bone, that's why I used the smoked sausage, it's what I
>had. I think it will be fine. I didn't add any salt b/c the sausage and the
>canned broth are salted enough. but will taste it and add it if needed. I
>doubt it will though.
>
>I won't puree it b/c I think that has always been my objection to pea
>soup....the texture. I prefer my soups chunky. The chunks of veggies from
>the mirepoix I started with will help my texture objection, too. Most I
>will do is maybe puree a cup or two of veggies and mix that back in. So it
>will have some body but it won't be entirely smooth. Ick.

That's pretty much the recipe I use but part way through I also add a couple
diced potatoes... makes it more chunky. I also add a couple bay leaves and a
big pinch of marjoram... and I prefer the flavor of white pepper in pea soup...
I also like to occasionally make yellow split pea soup (assuming you used
green). And I often use those packets of dry soup mix by Goodman's and
Striet's, as a base, then dress them up with whatever... instead of pork
sausage/ham bone I think slicing in a few kosher hot dogs is much better...
tastes better, even even looks nicer.

Pea Soup Kitsch: http://www.peasoupandersens.net/


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