Split Pea Soup a simmering
 

George wrote:
> OmManiPadmeOmelet wrote:
> > In article >,
> > George > wrote:
> >
> >> Andy wrote:
> >>
> >>>>> No split pea soup ever makes it to the soupbowl without first going
> >>>>> through the foley mill! Anything else would be split pea... stew?
> >>>>> ICK!
> >>>>>
> >>>>> Andy
> >>>> Why?
> >>>
> >>> It's supposed to be soup. When you have hunks of celery, carrot and onion
> >>> "slush" in the midst, it's hardly soup, imho.
> >>>
> >>> Andy
> >> That would seem to be a personal preference. Typically soups are not
> >> pureed. Think beef barley, chicken and rice, beef vegetable etc.
> >
> > IMNO if a "soup" is chunky, that makes it a "stew". ;-)
>
> Naw, that would mean I would have the run the chicken soup with chunks
> of chicken, carrots, celery, onions and other stuff through the blender
> in order to call it soup...

Andy hasn't yet graduated to Junior foods.

Split Pea Soup a simmering
 

On Thu, 26 Oct 2006 10:38:27 -0400, Goomba38 >
wrote:

>Damsel in dis Dress wrote:
>
>>
>> You're not supposed to cook them to slush, silly! Next time I make
>> mine, I'll take a picture. In fact, here's mine. Give it a shot!
>>
>>
>> * Exported from MasterCook *
>>
>> Spicy Split Pea Soup
>>
>> Recipe By :Carol Peterson
>
>> Heat olive oil at medium temperature in a small fying pan. Add
>> pepperoni to the olive oil, frying until browned; remove to large
>> saucepan. Add onions and garlic to the remaining oil. Saute until
>> onions become translucent, then add to the saucepan.
>>
>
>Interesting! I'm used to using pepperoni in things most wouldn't
>normally think of it, but this has got to be good. I wouldn't bother
>with the olive oil though, as you heat pepperoni up slowly and it
>releases its own oil it will provide you plenty of oil to saute the
>veggies.

The pepperoni was Crash's inspiration. And it makes all the
difference in the world! I can't begin to tell you how much I hate
split pea soup, but this stuff is wonderful!

Split Pea Soup a simmering
 

In article .com>,
"Sheldon" > wrote:

> > Ok, I see... but I use fresh pork, not cured pork for making split peas
> > most of the time, unless I have ham bones I need to use up. I've done it
> > both ways.
>
> I don't really see the point in adding fresh pork to pea soup, fresh
> park adds no discernable flavor, nor is its texture complementary.

I disagree... and I'm adding more than just fresh pork stock.
It has onion, garlic, celery, carrot and various herbals.
The texture is actually quite good. I'm sorry you can't find pork with
flavor to it?

> Those who haven't a cured ham bone they'd be better off adding sliced
> tube steak.... hot dogs go very well with pea soup.

EW!!!!

>
> > If I'm using leftover ham bones, I just don't end up with much meat in
> > the soup.
>
> Um, you're supposed to use ham bones you haven't gnawed clean and
> sucked all the marrow from... we already know you can suck a golf ball
> through a garden hose. hehe
>
> Sheldon

You'd love to know...... ;-)

I actually have yet to gnaw on ham bones, but I do cut as much meat as
possible off of them. I do save the skin/rind and freeze it with the
bone for future use.
--
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Split Pea Soup a simmering
 

On Thu, 26 Oct 2006 10:01:11 -0500, Andy <q> wrote:

>Damsel in dis Dress said...
>
>> You're not supposed to cook them to slush, silly! Next time I make
>> mine, I'll take a picture. In fact, here's mine. Give it a shot!
>
>I've had your recipe but I'm sorry, that's how Mom did it and I won't do a
>batch of split pea soup without it passing through her folley mill. End of
>discussion. This IS NOT open for debate.
>
><SMOOTCH>

Okay, you're a smooth person and I'm a chunky person. We must learn
to live together in peace and harmony!

<THWACK!>

Split Pea Soup a simmering
 

In article >,
Damsel in dis Dress > wrote:

> On Thu, 26 Oct 2006 10:38:27 -0400, Goomba38 >
> wrote:
>
> >Damsel in dis Dress wrote:
> >
> >>
> >> You're not supposed to cook them to slush, silly! Next time I make
> >> mine, I'll take a picture. In fact, here's mine. Give it a shot!
> >>
> >>
> >> * Exported from MasterCook *
> >>
> >> Spicy Split Pea Soup
> >>
> >> Recipe By :Carol Peterson
> >
> >> Heat olive oil at medium temperature in a small fying pan. Add
> >> pepperoni to the olive oil, frying until browned; remove to large
> >> saucepan. Add onions and garlic to the remaining oil. Saute until
> >> onions become translucent, then add to the saucepan.
> >>
> >
> >Interesting! I'm used to using pepperoni in things most wouldn't
> >normally think of it, but this has got to be good. I wouldn't bother
> >with the olive oil though, as you heat pepperoni up slowly and it
> >releases its own oil it will provide you plenty of oil to saute the
> >veggies.
>
> The pepperoni was Crash's inspiration. And it makes all the
> difference in the world! I can't begin to tell you how much I hate
> split pea soup, but this stuff is wonderful!

Hm.

That does sound interesting!
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Split Pea Soup a simmering
 

"notbob" > wrote in message
. ..
> On 2006-10-26, Andy <q> wrote:
>
>> batch of split pea soup without it passing through her folley mill. End
>> of
>> discussion. This IS NOT open for debate.
>
> Testify!
>
> Made with basic mirepoix and milled to smooth. If you want something
> to chew on, add real bacon bits. ;)

Different strokes. I make mine with mirepoix and I add chunks of ham (in
addition to the flavoring of a meaty ham bone). I wouldn't even consider
pureeing it. And I still call it soup! So there!

TammyM

Split Pea Soup a simmering
 

"PickyJaz" > wrote in message
oups.com...
>
>
> On Oct 25, 4:37 pm, "King's Crown" > wrote:
>> Smells so good! We've had a blustery day today and it seems fitting. I
>> do
>> have a question do any of you put potato in your soup?
> <recipe snipped>
> I made a first time pot of this from an old Betty Crocker recipe on
> Saturday last which did specify any marjoram. No potatoes because
> there were none mentioned, but also because I hoped the pea flavor
> would be strongest. Next time I make this fairly tasty soup I will
> butter-carmelize the onion bits first.

That's how I do it, Picky. I do the same to the whole mirepoix. Sometimes
I add a sweet potato cut into small cubes instead of the carrot. Very
tasty!

TammyM

Split Pea Soup a simmering
 

On 2006-10-26, TammyM > wrote:

> pureeing it. And I still call it soup! So there!

Well ....ummm.. ...uh.... neener, neener!

nb

Split Pea Soup a simmering
 

"George" > wrote in message
...
> King's Crown wrote:
>> Smells so good! We've had a blustery day today and it seems fitting. I
>> do have a question do any of you put potato in your soup?
>>
>> Lynne
>>
>> Split Pea Soup
>> 6 to 8 servings
>>
>> 2 1/4 cups dried split peas
>> 2 quarts cold water
>> 1 pound of ham shanks
>> 1 onions, diced
>> 1/4 tsp dried marjoram
>> 1/4 tsp dried thyme
>> 1 bay leaf
>> 2 stalks celery, chopped
>> 2 carrots, chopped
>>
>> In a large stock pot combine everything and simmer for 2 to 3 hours until
>> peas are soft. Remove ham shanks; cut off meat, dice and return meat to
>> soup. Run soup without the ham through a food mill if you want a
>> perfectly smooth soup. Then add the diced meat. I don't do it as the
>> peas take care of themselves and I like bits of vegetables in my soup.
>
> Split pea is also perfect for the crockpot. We often make soup very
> similar to the above. Just put everything in and when you come home that
> night there is a nice pot of soup. To answer the potato question I tried
> it both ways and it didn't add anything. I agree about not using the food
> mill.

I have done it in the crockpot too with great results. I don't use the food
mill as everything is so mushy and nearly pureed by itself why dirty my food
mill.

Lynne

Split Pea Soup a simmering
 

OmManiPadmeOmelet wrote:
> "Sheldon" wrote:
>
> > > Ok, I see... but I use fresh pork, not cured pork for making split peas
> > > most of the time, unless I have ham bones I need to use up. I've done it
> > > both ways.
> >
> > I don't really see the point in adding fresh pork to pea soup, fresh
> > park adds no discernable flavor, nor is its texture complementary.
>
> I disagree... and I'm adding more than just fresh pork stock.
> It has onion, garlic, celery, carrot and various herbals.

Those are all typically aded directly to the pea soup even without
adding meat.. by adding sufficient ham bones there is no reason to add
any stock, the stock forms as the soup cooks. You just like us to
think you do extra work for nothing, if we are to believe you.

> I'm sorry you can't find pork with flavor to it?

I really hope I don't find fresh pork with flavor to it... means it's
nasty... even really nice fresh pork boiled in plain water produces
really nasty water.

> I do cut as much meat as possible off of them.

Then there is no point in saving those barren bones,.. but then some
folks save empty matchbooks too.

Sheldon

Split Pea Soup a simmering
 

I rarely make snert (traditional Dutch split pea soup). But when I do use, I
use celeriac, potato, bacon or speck, and savory is optional. Then some
veggie stock cubes. My mohter also added a cheap cut of pork, I don't know
which. I suspect it's hard to find these days.

This would be served with rookworst (smoked cooked sausage). I don't use it
because the quality is ususally vile.
I do stick to the tradition of serving this with buttered pumpernickel.Very
winterish.

Myabe I'll make some this winter, I'd enjoy that. But I have bought so many
exotic and strange new ingredients the past 8 months I have lots of using up
to do before then :)

Split Pea Soup a simmering
 

In article . com>,
"Sheldon" > wrote:

> OmManiPadmeOmelet wrote:
> > "Sheldon" wrote:
> >
> > > > Ok, I see... but I use fresh pork, not cured pork for making split peas
> > > > most of the time, unless I have ham bones I need to use up. I've done it
> > > > both ways.
> > >
> > > I don't really see the point in adding fresh pork to pea soup, fresh
> > > park adds no discernable flavor, nor is its texture complementary.
> >
> > I disagree... and I'm adding more than just fresh pork stock.
> > It has onion, garlic, celery, carrot and various herbals.
>
> Those are all typically aded directly to the pea soup even without
> adding meat.. by adding sufficient ham bones there is no reason to add
> any stock, the stock forms as the soup cooks. You just like us to
> think you do extra work for nothing, if we are to believe you.

Uh, wrong babe...

Meat stock made by itself is boring, and I also don't like the way it
smells. It NEEDS aromatics!

Also, I make the stock in advance so I can DEFAT it! Especially with
pork! Gods, I hope you don't stick whole pork hocks (or even ham bones
and skin) into split peas without pre-making the stock!

<gag> That's just nasty.......

Sorry, I'm not a fan of pork fat in my soup.

You've seen jpegs of stock that I make. You know damned well that I make
stock in advance all the time. Meals like that are planned 2 to 3 days
ahead.

>
> > I'm sorry you can't find pork with flavor to it?
>
> I really hope I don't find fresh pork with flavor to it... means it's
> nasty... even really nice fresh pork boiled in plain water produces
> really nasty water.

This from someone that does not find Avocados flavorful.

Are you a smoker by any chance? That'd explain those dead taste buds. ;-)

>
> > I do cut as much meat as possible off of them.
>
> Then there is no point in saving those barren bones,.. but then some
> folks save empty matchbooks too.
>
> Sheldon

You think that poultry backs don't make good stock either. ;-)

TIA disorder sweetie? ;-)
--
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Split Pea Soup a simmering
 

Old Mother Ashby wrote:
>
> I use celery and carrot, but never potato. I like to puree the result
> completely.

What is so difficult about pureeing cooked potato... I think they're
called mashed.

Potatoes and peas are a natural, they go together naturally as peas and
carrots.

Sheldon

Split Pea Soup a simmering
 

In article . com>,
"Sheldon" > wrote:

> Old Mother Ashby wrote:
> >
> > I use celery and carrot, but never potato. I like to puree the result
> > completely.
>
> What is so difficult about pureeing cooked potato... I think they're
> called mashed.
>
> Potatoes and peas are a natural, they go together naturally as peas and
> carrots.
>
> Sheldon

Mashed potatoes and Lentils carry a very, very fond memory....... :-)
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Split Pea Soup a simmering
 

"Goomba38" > schreef in bericht
...
> King's Crown wrote:
>> Smells so good! We've had a blustery day today and it seems fitting. I
>> do have a question do any of you put potato in your soup?
>>
> I love my Dutch Split Pea soup with veggies:
>
> * Exported from MasterCook *
>
> Dutch Split Pea Soup
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound split peas
> 6 cups water
> 4 cups chicken broth -- (or beef)
> 1/4 pound ham -- diced
> 3/4 cup celery -- chopped with leaves
> 2 leeks -- sliced, white part
> 1 large onion -- chopped
> 2 1/2 cups potatoes -- diced
> 1 1/2 cups diced carrot
> 1/2 teaspoon salt
> 1/4 teaspoon pepper
> dash hot sauce
>
> In large saucepan, combine peas and water. Bring to a boil and cook for 2
> min. Cover and remove from heat. Let sit 1 hour.
> Add broth, ham, celery, leeks and onion.. Bring to a boil and reduce heat
> and simmer covered 1 1/2 hours.
> Add potatoes, carrots and cook 15-30 min more (peas should disinergrate).
> If soup gets too thick, think with some broth.
> Season with salt, pepper and hot sauce and serve.

I just posted my version of Dutch SSS below (not very detailed'). It's
fairly different from yours. Interesting to read this!

Split Pea Soup a simmering
 

Jke said...

>>> Smells so good! We've had a blustery day today and it seems
>>> fitting. I do have a question do any of you put potato in your
>>> soup?


That sounds doable! Probably adds to the thickening quality of the soup.

Aside: I don't add salt to ANY foods except split pea soup. Adding salt
afterwards to a bowl just doesn't work!

Andy

Split Pea Soup a simmering
 

On 2006-10-25, King's Crown > wrote:
> Smells so good! We've had a blustery day today and it seems fitting.

You got me going, now. Went down to the market and checked out dried
split pea prices. Bulk, $1.19. Packaged, five 1lb pkgs for $3 (sale!). Duh!
I got the packages. Besides, the bulk s/p had turned off-white from
sitting around so long under fluorescent lights (ick!).

Mirepoix. Chicken stock. This should be interesting as I'm going to
use some roux I made from Old Bay fried chicken. I cooked up a mess
o' bacon I got cheap. Bacon bits garnish. Now I only need some good
sourdough bread and a cold front.

nb

Split Pea Soup a simmering
 

"Andy" <q> wrote in message ...
> Jke said...
>
>>>> Smells so good! We've had a blustery day today and it seems
>>>> fitting. I do have a question do any of you put potato in your
>>>> soup?
>
>
> That sounds doable! Probably adds to the thickening quality of the soup.
>
> Aside: I don't add salt to ANY foods except split pea soup. Adding salt
> afterwards to a bowl just doesn't work!
>

I feel this way about scrambled eggs.



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Split Pea Soup a simmering
 

mmm, love split pea soup, but I live low-carb and peas are high in sugar so
I avoid them. :(

Split Pea Soup a simmering
 

In article >,
"ChristyLynn" > wrote:

> mmm, love split pea soup, but I live low-carb and peas are high in sugar so
> I avoid them. :(

I live low carb too... It's ok to have a little bit now and then. :-)

I use black soy beans exclusively for bean dishes, but I will serve
split peas once or twice per year... and just make a small batch.
--
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