By Jim Hingst
Low in fat, split peas are an excellent source of protein, complex carbohydrates, dietary fiber, iron, magnesium, potassium and zinc. While they may look like lentils, split peas are actually field peas, which have been dried and their skins removed. Available in both yellow and green varieties, for split pea soup the green ones are usually selected because they are a little sweeter.
Before using the dried split peas, spread them out on a cookie sheet and sort through them for any pebbles. Then rinse them before cooking. Soak them in the chicken stock in a stock pot to rehydrate the peas. The peas will double in size when fully hydrated.
Before you start cooking assemble and prepare all the ingredients that you will need. The French refer to this preparatory process as “mis en place” which means “put in place.” Following this step will safeguard that you don’t forget a vital ingredient. It also ensures that the cooking process will go smoothly, without a hitch. Cooking is like chemistry. The recipe is your formula. If you follow the formula and control your production process you will consistently produce a favorable outcome.
Ingredients
2 bags (4 cups) of dried
split peas
Olive oil & bacon grease
for sauteing
128 oz. (16 cups) chicken
stock
8 small red potatoes, cubed
(no need to peel these)
2 large onions, chopped
6 medium carrots, diced
4 ribs celery, diced finely
(you can also chop the leaves of the celery in the heart of the bunch)
NOTE: In
making your mirepoix you generally want equal proportions of onions, carrots
and celery, diced to proportionally-sized pieces so they cook at the same rate.
2 jalapeno peppers, seeded & chopped
6 cloves garlic, chopped
1 meaty hambone or 2
ham hocks
1 ½ cups of ham cubed
1 ½ cups frozen peas
½ teaspoon dried marjoram
½ teaspoon thyme
½ teaspoon rubbed sage
½ teaspoon dried basil
¼ teaspoon oregano
1 teaspoon turmeric (optional)
½ teaspoon black pepper
1/8 teaspoon cayenne pepper
2 bay leaves
Salt to taste at the end of
the cooking process
Directions
Sauté the raw vegetables in olive oil or bacon fat or a combination of the two until the onions are translucent and the vegetables develop some color. Sauté the chopped garlic and spices until fragrant, which should take less than a minute. (See the photo below.)
You can also brown the chopped ham and the cubed potatoes to give it some color and added taste. Deglaze
your pan with some of the stock which will release some of the flavorful bits on
the bottom of the skillet.
Add the vegetables, except for the frozen peas, and spices and
remaining ingredients to the stock pot. Bring to a boil. Then reduce to a
simmer for 90 minutes uncovered until it starts to thicken. Remove the meat
from the hambone or ham hocks and return the pieces of ham to the stock pot along
with the frozen peas and simmer covered for an additional 30 to 40 minutes
until the split peas are tender.
When first making split pea soup, do not add any salt to the
dish. There is plenty of salt in the ham. At the end of cooking, taste the
soup. Only then add any salt, if it is needed.
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