in article , PENMART01 at
wrote on 12/26/04 8:19 PM:

>> 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/

I considered adding potato, but wasn't sure it went with it. I might next
time. I did use bay leaves, but thyme rather than marjoram.

Yes, I used green split peas.

It tastes fairly reminiscent of the tubes of soup mix you spoke about. Those
were a mainstay in my mom's kitchen! I'll have to try that again. If I
recall, it makes a small pot full, which for a single person household, is
my preference.

I found a recipe for yellow split pea soup with canadian bacon in a
slow-cooker recipe booklet put out by Betty Crocker. It's several years old,
(the booklet) but the soup recipes looked good. Now that I discovered I can
use the crockpot on a light timer, and it doesn't have to cook for 10-11
hours, I'll use it more this winter.