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.

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

"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

"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

"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

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

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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.

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

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

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

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).

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

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

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

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

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

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

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

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....... :-)
--
Peace, Om

Remove _ to validate e-mails.

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

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

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
>

"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!

"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

"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

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

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
>

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.

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.

"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!

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

"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.



--
Posted via a free Usenet account from http://www.teranews.com

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

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.

"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

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

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

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

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.
--
Peace, Om

Remove _ to validate e-mails.

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