In article > ,
Peter Huebner > wrote:
> In article >,
>
> says...
> >
> > Split Pea Soup
> >
> > 1 cup green split peas
> > 4 cups water
> > 2 carrots, sliced
> > 1/2 onion, chopped
> > 1/2 tsp. celery seed
> > 1 bay leaf
> > salt and pepper to taste
> >
> > Bring to a boil, simmer for an hour or so, stirring occasionally and
> > adding water if necessary. Remove bay leaf and serve.
> >
> > Serene
> >
>
> Needs some smokey flavour i.m.o. - I boil it with a ham bone, or I fry some
> bacon in the pot before adding all the other stuff and cooking the soup, even
> adding some finely sliced smoked franks will help it along nicely. Ymmv, and
> all that jazz. Oh, and I go along with the suggestion of adding some diced
> potato.
>
> -P.
I would never add potatoes to split peas, but that just my personal
taste. :-) I do, however, prefer it with hambone, or fresh pork hock and
bacon but like she said, she used what was on hand.
I do use carrot but do not use celery in split pea soup.
I don't think it needs it..... I prefer to keep the spicing to a minimum
with peas. Other than the smoky flavor addition, I think peas can pretty
much stand alone for a nice, pleasant flavor.
I add some grated carrot just for the color appeal, and pre-sautee'd
onions, and just a little garlic and salt free lemon pepper.
I use either fresh hambone stock or pork hock/trotter stock in place of
water. If using fresh pork stock, that's when I add pre-cooked bacon.
--
Peace, Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson