On Sun, 9 Sep 2018 22:10:14 -0000 (UTC), Wayne Boatwright
> wrote:

>When I make split pea soup I usually start out by cooking a ham hock,
>back bacon, or several slices of thick cut smoked bacon, until the meat
>on the ham hock can easily be removed. I always use the cooking broth
>as all or part of the liquid for the peas, adding onion, carrot,
>celery, a bay leaf, and some bouquet garni.
>
>Once the peas are ender I puree about 1/3 or so of them in the food
>processor or blender jar and pour back into the pot. At the end I add
>bits of the ham hock meat to the pot. (I don't like "brothy soups", and
>this makes a hearty soup. Really tasty with a hearth bread.
>
>What do you do or add?

The broth cooks the split peas, chopped celery onions and carrot all
at the same time. I probably add diced potatoes as well.. That's the
way mother made it. When I bake or smoke a ham I save all the
drippings and freeze just so that I have it for when I want to make
lentil or split pea soup. If I'm making a chowder I will cook up
bacon special for flavoring a chowder.
Janet US

On 2018-09-09 7:09 PM, U.S. Janet B. wrote:
> On Sun, 9 Sep 2018 22:10:14 -0000 (UTC), Wayne Boatwright
> > wrote:
>
>> When I make split pea soup I usually start out by cooking a ham hock,
>> back bacon, or several slices of thick cut smoked bacon, until the meat
>> on the ham hock can easily be removed. I always use the cooking broth
>> as all or part of the liquid for the peas, adding onion, carrot,
>> celery, a bay leaf, and some bouquet garni.
>>
>> Once the peas are ender I puree about 1/3 or so of them in the food
>> processor or blender jar and pour back into the pot. At the end I add
>> bits of the ham hock meat to the pot. (I don't like "brothy soups", and
>> this makes a hearty soup. Really tasty with a hearth bread.
>>
>> What do you do or add?
>
> The broth cooks the split peas, chopped celery onions and carrot all
> at the same time. I probably add diced potatoes as well.. That's the
> way mother made it. When I bake or smoke a ham I save all the
> drippings and freeze just so that I have it for when I want to make
> lentil or split pea soup. If I'm making a chowder I will cook up
> bacon special for flavoring a chowder.
>

When I make split pea soup I simply simmer the smoked ham hock along
with the peas.

On Sun, 9 Sep 2018 19:35:08 -0400, Dave Smith
> wrote:

>On 2018-09-09 7:09 PM, U.S. Janet B. wrote:
>> On Sun, 9 Sep 2018 22:10:14 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>>> When I make split pea soup I usually start out by cooking a ham hock,
>>> back bacon, or several slices of thick cut smoked bacon, until the meat
>>> on the ham hock can easily be removed. I always use the cooking broth
>>> as all or part of the liquid for the peas, adding onion, carrot,
>>> celery, a bay leaf, and some bouquet garni.
>>>
>>> Once the peas are ender I puree about 1/3 or so of them in the food
>>> processor or blender jar and pour back into the pot. At the end I add
>>> bits of the ham hock meat to the pot. (I don't like "brothy soups", and
>>> this makes a hearty soup. Really tasty with a hearth bread.
>>>
>>> What do you do or add?
>>
>> The broth cooks the split peas, chopped celery onions and carrot all
>> at the same time. I probably add diced potatoes as well.. That's the
>> way mother made it. When I bake or smoke a ham I save all the
>> drippings and freeze just so that I have it for when I want to make
>> lentil or split pea soup. If I'm making a chowder I will cook up
>> bacon special for flavoring a chowder.
>>
>
>When I make split pea soup I simply simmer the smoked ham hock along
>with the peas.

If you're going to put a dead animal in your soup, shouldn't you at
least name the soup after the animal? It's not pea soup, it's pork
soup, which happens to have peas added.

Dave Smith wrote:

> On 2018-09-09 7:09 PM, U.S. Janet B. wrote:
> > On Sun, 9 Sep 2018 22:10:14 -0000 (UTC), Wayne Boatwright
> > wrote:
> >
> > > When I make split pea soup I usually start out by cooking a ham
> > > hock, back bacon, or several slices of thick cut smoked bacon,
> > > until the meat on the ham hock can easily be removed. I always
> > > use the cooking broth as all or part of the liquid for the peas,
> > > adding onion, carrot, celery, a bay leaf, and some bouquet garni.
> > >
> > > Once the peas are ender I puree about 1/3 or so of them in the
> > > food processor or blender jar and pour back into the pot. At the
> > > end I add bits of the ham hock meat to the pot. (I don't like
> > > "brothy soups", and this makes a hearty soup. Really tasty with
> > > a hearth bread.
> > >
> > > What do you do or add?
> >
> > The broth cooks the split peas, chopped celery onions and carrot all
> > at the same time. I probably add diced potatoes as well.. That's
> > the way mother made it. When I bake or smoke a ham I save all the
> > drippings and freeze just so that I have it for when I want to make
> > lentil or split pea soup. If I'm making a chowder I will cook up
> > bacon special for flavoring a chowder.
> >
>
> When I make split pea soup I simply simmer the smoked ham hock along
> with the peas.

Same here, no need to cook it separate that I can see.