Split Pea Soup a simmering
 

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 Soup a simmering
 

King's Crown 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?
>
> 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.


I use bacon instead of the ham shank. Still, you've got a winner!!!

My FAVORITE soup!

Andy

Split Pea Soup a simmering
 

"Andy" <q> wrote in message ...
> King's Crown 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?
>>
>> 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.
>
>
> I use bacon instead of the ham shank. Still, you've got a winner!!!
>
> My FAVORITE soup!
>

Mmm, mine too. I am going to make it and try to convert my husband to yet
another Foreign Food. lol

Split Pea Soup a simmering
 

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.

....Picky

Split Pea Soup a simmering
 

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.

If you like texture then next time use whole dried peas; rinse them and
place to soak in the fridge the night before. The whole peas have more
flavor too, and you may want to try yellow peas occasionally, sometimes
I mix them half and half, just 'cause I can. You forgot the black
pepper, and the diced potato, and the parsley, and the homemade
croutons. And I don't know what you call a large stock pot but 6-8
servings worth ain't it. I never use less than two pounds of peas,
usually three. To me one quart is a serving, sometimes more, usually
more... I use my 1qt chili bowls, typically another half bowl is
needed. Pea soup freezes very well, make lots.

Whole peas half n' half: http://i14.tinypic.com/2mee3wz.jpg

Sheldon

Split Pea Soup a simmering
 

"Andy" <q> wrote in message ...
> King's Crown 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?
>>
>> 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.
>
>
> I use bacon instead of the ham shank. Still, you've got a winner!!!
>
> My FAVORITE soup!
>
> Andy

I use to use ham hocks, but fell in love with ham shanks some years ago. I
agree bacon would be really good too.

Lynne

Split Pea Soup a simmering
 

I've seen the recipe with potatoes and I've had it with potatoes, but my
recipe doesn't call for them. It's so good that I just don't mess with it,
but I was tempted today to throw a potato in as I liked the soup I had with
potato in.

Lynne

"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.
>
> ...Picky
>

Split Pea Soup a simmering
 

"King's Crown" > wrote in message
. ..
>
> "Andy" <q> wrote in message ...
>> King's Crown 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?
>>>
>>> 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.
>>
>>
>> I use bacon instead of the ham shank. Still, you've got a winner!!!
>>
>> My FAVORITE soup!
>>

When I find I don't have an appetite for anything else, I can always eat pea
soup.

Not always homemade though. I like Habitat in a pinch - and always have
lots on hand.

Elaine

Split Pea Soup a simmering
 

I don't know if I've ever seen whole dried peas. I'd really like to try
that. I'll be on the hunt now. I always double the recipe and usually wish
I had tripled it. I agree one recipe is not nearly enough.

I am making garlic bread too!

Lynne




> If you like texture then next time use whole dried peas; rinse them and
> place to soak in the fridge the night before. The whole peas have more
> flavor too, <snip> the homemade
> croutons. >
> Sheldon
>

Split Pea Soup a simmering
 

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.

Split Pea Soup a simmering
 

In article >,
"King's Crown" > wrote:

> I use to use ham hocks, but fell in love with ham shanks some years ago. I
> agree bacon would be really good too.

Ok, and the difference between shanks and hocks is.......
--
Peace, Om

Remove _ to validate e-mails.

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

Split Pea Soup a simmering
 

OmManiPadmeOmelet wrote:
> In article >,
> "King's Crown" > wrote:
>
>> I use to use ham hocks, but fell in love with ham shanks some years ago. I
>> agree bacon would be really good too.
>
> Ok, and the difference between shanks and hocks is.......

where on the pig they came from.

Split Pea Soup a simmering
 

More meat and less fat.

Lynne

> Ok, and the difference between shanks and hocks is.......
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
> Nicholson

Split Pea Soup a simmering
 

In article >,
"King's Crown" > wrote:


>
> > Ok, and the difference between shanks and hocks is.......
>
> More meat and less fat.
>
> Lynne

Did you follow my link?

It comes from the same part of the pig.
--
Peace, Om

Remove _ to validate e-mails.

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

Split Pea Soup a simmering
 

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
>

No, I think it's just filler, adding no taste benefit. If you get the
proportion of liquid to peas right you don't need any filler or
thickener. But if you like it, add it -- why not? -aem

Split Pea Soup a simmering
 

OmManiPadmeOmelet wrote:
> In article >,
> "King's Crown" > wrote:
>
>
>>> Ok, and the difference between shanks and hocks is.......
>> More meat and less fat.
>>
>> Lynne
>
> Did you follow my link?
>
> It comes from the same part of the pig.

Except one is from higher on the leg than the other.
I noticed your link doesn't include hog jowl or fat back, which some
also use in beans or soups for flavor.

Split Pea Soup a simmering
 

"King's Crown" > wrote in message
. ..
> I've seen the recipe with potatoes and I've had it with potatoes, but my
> recipe doesn't call for them. It's so good that I just don't mess with
> it, but I was tempted today to throw a potato in as I liked the soup I had
> with potato in.

I think I would rather have some boiled russets on the side. Buttered.

Mmm.

This group is so seductive! I added split peas and ham to tomorrow's
grocery list!

Split Pea Soup a simmering
 

OmManiPadmeOmelet wrote:
> "King's Crown" wrote:
>
> > I use to use ham hocks, but fell in love with ham shanks some years ago. I
> > agree bacon would be really good too.
>
> Ok, and the difference between shanks and hocks is.......

As to flavoring pea makes no nevermind. Now bacon sucks for flavoring
pea, it's too sweetish (not sveedish).

Split Pea Soup a simmering
 

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "King's Crown" > wrote:
>
>
>>
>> > Ok, and the difference between shanks and hocks is.......
>>
>> More meat and less fat.
>>
>> Lynne
>
> Did you follow my link?
>
> It comes from the same part of the pig.
> --
> Peace, Om
>
Yes, I did and they are clearly not the same "slice" of the pig and
therefore my answer stands. Way less skin and fat and more meat.

Lynne

Split Pea Soup a simmering
 

"cybercat" > wrote in message
...
>
> "King's Crown" > wrote in message
> . ..
>> I've seen the recipe with potatoes and I've had it with potatoes, but my
>> recipe doesn't call for them. It's so good that I just don't mess with
>> it, but I was tempted today to throw a potato in as I liked the soup I
>> had with potato in.
>
> I think I would rather have some boiled russets on the side. Buttered.
>
> Mmm.
>
> This group is so seductive! I added split peas and ham to tomorrow's
> grocery list!
Good for you! I'll be having it again for lunch tomorrow. Roasted Garlic
Buttered Bread won't last that long.

Lynne

Split Pea Soup a simmering
 

King's Crown wrote:
> "Andy" <q> wrote in message ...
>
>> King's Crown 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?
>>>
>>> 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.
>>>
>> I use bacon instead of the ham shank. Still, you've got a winner!!!
>>
>> My FAVORITE soup!
>>
>> Andy
>>
>
> I use to use ham hocks, but fell in love with ham shanks some years ago. I
> agree bacon would be really good too.
>
> Lynne
>
>
>
Round here we use bacon bones, but I gather that they are virtually
unheard of in the USA.

I use celery and carrot, but never potato. I like to puree the result
completely, but that's all a matter of taste.

Christine

Split Pea Soup a simmering
 

In article om>,
"Sheldon" > wrote:

> OmManiPadmeOmelet wrote:
> > "King's Crown" wrote:
> >
> > > I use to use ham hocks, but fell in love with ham shanks some years ago.
> > > I
> > > agree bacon would be really good too.
> >
> > Ok, and the difference between shanks and hocks is.......
>
> As to flavoring pea makes no nevermind. Now bacon sucks for flavoring
> pea, it's too sweetish (not sveedish).

I still like to add a small amount of (pre-cooked) bacon to beans. :-)
--
Peace, Om

Remove _ to validate e-mails.

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

Split Pea Soup a simmering
 

In article >,
"King's Crown" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "King's Crown" > wrote:
> >
> >
> >>
> >> > Ok, and the difference between shanks and hocks is.......
> >>
> >> More meat and less fat.
> >>
> >> Lynne
> >
> > Did you follow my link?
> >
> > It comes from the same part of the pig.
> > --
> > Peace, Om
> >
> Yes, I did and they are clearly not the same "slice" of the pig and
> therefore my answer stands. Way less skin and fat and more meat.
>
> Lynne

I guess I must be using a combo of the two then.
I buy the whole pig legs and just have them cut the trotter at the
joint, then use the entire upper part:

http://tinypic.com/2sbuxqe.jpg

I make the meat stock a day ahead so I can refrigerate and defat it.
--
Peace, Om

Remove _ to validate e-mails.

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

Split Pea Soup a simmering
 

Old Mother Ashby said...

> I use celery and carrot, but never potato. I like to puree the result
> completely, but that's all a matter of taste.
>
> Christine


Christine,

Yes! Yes!

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

Split Pea Soup a simmering
 

In article >, Andy <q> wrote:

> Old Mother Ashby said...
>
> > I use celery and carrot, but never potato. I like to puree the result
> > completely, but that's all a matter of taste.
> >
> > Christine
>
>
> Christine,
>
> Yes! Yes!
>
> 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?
--
Peace, Om

Remove _ to validate e-mails.

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

Split Pea Soup a simmering
 

OmManiPadmeOmelet said...

> In article >, Andy <q> wrote:
>
>> Old Mother Ashby said...
>>
>> > I use celery and carrot, but never potato. I like to puree the
>> > result completely, but that's all a matter of taste.
>> >
>> > Christine
>>
>>
>> Christine,
>>
>> Yes! Yes!
>>
>> 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

Split Pea Soup a simmering
 

On 2006-10-26, Old Mother Ashby > wrote:

> Round here we use bacon bones, but I gather that they are virtually
> unheard of in the USA.

Pretty much. This because N. American bacon is "streaky bacon" and is
made from from the underside of the hog (pork bellies). No bones.

nb

Split Pea Soup a simmering
 

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.

Split Pea Soup a simmering
 

King's Crown wrote:
> I don't know if I've ever seen whole dried peas. I'd really like to try
> that. I'll be on the hunt now. I always double the recipe and usually wish
> I had tripled it. I agree one recipe is not nearly enough.
>
> I am making garlic bread too!
>
> Lynne
>
>
>

Usually they live right next to the split peas. Its a common item on
store shelves at least around here.

Split Pea Soup a simmering
 

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.

Split Pea Soup a simmering
 

On Thu, 26 Oct 2006 06:43:43 -0500, Andy <q> wrote:

>OmManiPadmeOmelet said...
>
>> In article >, Andy <q> wrote:
>>
>>> Old Mother Ashby said...
>>>
>>> > I use celery and carrot, but never potato. I like to puree the
>>> > result completely, but that's all a matter of taste.
>>>
>>> Yes! Yes!
>>>
>>> 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!
>>
>> 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.

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
Serving Size : 8 Preparation Time :0:00
Categories : Beans/Legumes Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil -- or more if needed
1/2 pound pepperoni -- 1/2" cubes
5 medium carrots -- sliced 1/4" thick
1 medium onion -- chopped fine
1 clove garlic -- smashed and chopped
16 ounces split peas
5 cups water
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 teaspoon ground pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 bay leaf

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.

Place dry split peas into the saucepan, along with the water. Add
carrots, then stir in the herbs and spices.

Bring to a boil, and reduce heat to low. Cook, covered, for 45
minutes, or until peas just begin to break down. Add more water, if
necessary. Remove bay leaf.


- - - - - - - - - - - - - - - - -

NOTES : Many thanks to Sandy Dykes for inspiring the spice selection
for this recipe.

Split Pea Soup a simmering
 

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.

Split Pea Soup a simmering
 

OmManiPadmeOmelet wrote:
> "Sheldon" wrote:
> > OmManiPadmeOmelet wrote:
> > > "King's Crown" wrote:
> > >
> > > > I use to use ham hocks, but fell in love with ham shanks some years ago.
> > > > I agree bacon would be really good too.
> > >
> > > Ok, and the difference between shanks and hocks is.......
> >
> > As to flavoring pea makes no nevermind. Now bacon sucks for flavoring
> > pea, it's too sweetish (not sveedish).
>
> I still like to add a small amount of (pre-cooked) bacon to beans. :-)

I thought this was about peas???

As far as ham shank, that's the lower portion of ham bone, of the shank
half.... the hock is the knuckle beginning at the distal end of the
shank. The shank is typically leaner, has little to no skin, and
contains more meat than the hock. The hock is mostly bone, gristle,
and fat, with very little meat. The shank has a more mild smokiness,
the same flavor as the entire ham. Hocks are smoked separately and are
usually more strongly smoke flavored. For pea soup I prefer using the
ham bones I've saved in my freezer, I find the hock too smokey/over
powering for pea, is better suited to beans/greens.

Hock with beans and greens: http://i13.tinypic.com/30hwilv.jpg

Sheldon

Split Pea Soup a simmering
 

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!


Damsel,

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>

Andy

Split Pea Soup a simmering
 

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. ;)

nb

Split Pea Soup a simmering
 

In article >, Andy <q> wrote:

> OmManiPadmeOmelet said...
>
> > In article >, Andy <q> wrote:
> >
> >> Old Mother Ashby said...
> >>
> >> > I use celery and carrot, but never potato. I like to puree the
> >> > result completely, but that's all a matter of taste.
> >> >
> >> > Christine
> >>
> >>
> >> Christine,
> >>
> >> Yes! Yes!
> >>
> >> 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

Ah, I see. :-)

I make the stock ahead of time and it gets strained.
There is generally only the "whole" split peas, shredded meat and grated
carrots. The essence of celery, garlic and onion is only in the stock. I
don't save those veggies...

I have been known to use the wand blender tho' to puree some cooked
veggies for soup.

I thought you meant that you pureed the peas!
--
Peace, Om

Remove _ to validate e-mails.

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

Split Pea Soup a simmering
 

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". ;-)
--
Peace, Om

Remove _ to validate e-mails.

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

Split Pea Soup a simmering
 

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


> I thought this was about peas???

Sorry. ;-)

>
> As far as ham shank, that's the lower portion of ham bone, of the shank
> half.... the hock is the knuckle beginning at the distal end of the
> shank. The shank is typically leaner, has little to no skin, and
> contains more meat than the hock. The hock is mostly bone, gristle,
> and fat, with very little meat. The shank has a more mild smokiness,
> the same flavor as the entire ham. Hocks are smoked separately and are
> usually more strongly smoke flavored. For pea soup I prefer using the
> ham bones I've saved in my freezer, I find the hock too smokey/over
> powering for pea, is better suited to beans/greens.
>
> Hock with beans and greens: http://i13.tinypic.com/30hwilv.jpg
>
> Sheldon

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.

If I'm using leftover ham bones, I just don't end up with much meat in
the soup.
--
Peace, Om

Remove _ to validate e-mails.

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

Split Pea Soup a simmering
 

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...

Split Pea Soup a simmering
 

OmManiPadmeOmelet wrote:
> In article .com>,
> "Sheldon" > wrote:
>
>
> > I thought this was about peas???
>
> Sorry. ;-)
>
> >
> > As far as ham shank, that's the lower portion of ham bone, of the shank
> > half.... the hock is the knuckle beginning at the distal end of the
> > shank. The shank is typically leaner, has little to no skin, and
> > contains more meat than the hock. The hock is mostly bone, gristle,
> > and fat, with very little meat. The shank has a more mild smokiness,
> > the same flavor as the entire ham. Hocks are smoked separately and are
> > usually more strongly smoke flavored. For pea soup I prefer using the
> > ham bones I've saved in my freezer, I find the hock too smokey/over
> > powering for pea, is better suited to beans/greens.
> >
> > Hock with beans and greens: http://i13.tinypic.com/30hwilv.jpg
> >
> > Sheldon
>
> 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.
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.

> 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