Saturday, February 25, 2012

A BETTER PEA SOUP

a better pea soup (4)
My hubby loves pea soup made with a ham bone and chunks of meat.  Neither of us likes thick pea soup, though, so I always thin the broth.  The recipe I worked from didn't include potatoes or ham, two ingredients that I usually include in split pea soup.  I left out the dried onion soup mix and leeks that the recipe called for, and added a ham bone and chunks of ham. Otherwise, I followed the recipe.

We both gave this one two thumbs up, way up.  The soup is light and has a little of "I don't know what it is" flavors from Dijon mustard, soy sauce and balsamic vinegar.  It’s definitely a keeper, but my fave is still Quick and Easy Frozen Pea Soup.

If you don't have a ham bone, not to worry, this recipe was originally made without it anyway.  You can add in ham chunks or bacon at the end, or leave those out too.

A Better Pea Soup
Adapted from Parade magazine, Judy Collins
Rating:  9.0 out of 10

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INGREDIENTS:
1 Tbsp. extra-virgin olive oil
3/4 cup chopped peeled carrots
1 large sweet onion, chopped
3 stalks celery, peeled, chopped
1 large clove garlic (about 2 tsp.), chopped
8 oz. split peas, rinsed, drained
1 ham bone, excess meat cut off, chopped and set aside
32 oz. low-sodium chicken broth
3 cups water (more if needed)
1 Tbsp. Dijon mustard
1 bay leaf
2 Tbsp. low-sodium soy sauce
1 Tbsp. balsamic vinegar
1/2 tsp. Morton kosher salt
1/4 tsp. white pepper

In a Dutch oven, saute carrots, onion, celery and garlic in the oil over medium heat till soft, about 10 minutes.  Add remaining ingredients, raise heat to high, and bring to a full boil.  Reduce heat to low, cover pot and cook about 2 hours, stirring and skimming surface occasionally.  If you like your soup thicker, remove the ham bone and cook soup without cover over medium-high heat until reduced to desired thickness.  Remove from heat and let sit 1 hour at room temperature.  Puree.  Adjust seasonings, adding more salt and pepper if needed.  Add reserved ham chunks to soup; reheat briefly before serving.  Yield:  About 6 servings

7 comments:

Food, Fun and Life in the Charente said...

Will give this a try it sounds really yummy. I had to look up Grey Poupon, it seems it is similar to Dijon mustard so there is plenty of that here:) Diane

Ocean Breezes and Country Sneezes said...

There's nothing like home made pea soup. Both my husband and I love a good pea soup!!! I haven't made one in ages, probably because I haven't bought a ham in ages! LOL!!! I'll have to remember to save the Easter ham bone!

Thanks for your recipe, I especially like the idea of adding Grey Poupon, soy sauce & balsamic vinegar to kick it up a notch!

Have a great day!

Valerie said...

I'm always in the mood for a great soup, this looks fantastic! Not too heavy, and not too light. :)

Judy said...

Ocean Breezes, Ham bones freeze well. I've frozen Easter ham bones and kept them thru the summer and into the fall before using them in pea soup. Just be sure to wrap tightly in foil or plastic wrap and place inside a freezer bag.

Coleens Recipes said...

I've been playing around with pea soup recipes and I agree, I like the thinner consistency. I'm looking forward to trying this recipe, thank you for sharing it.

The Caked Crusader said...

Love the addition of mustard and soy - two of my favourite savoury flavours!

Rita said...

Never would have thought to add mustard and soy; but it sure turned out perfect!
Rita