Split pea soup and biscuits are a winning combination in the comfort food department. Last fall when I had a little health issue and was feeling really bad, I was reminded why comfort food is called comfort food. A friend called one afternoon and said, "Do you like split pea soup? Because that's what we're having for dinner, and I'd be happy to bring some by for you. It's just some soup and biscuits." No, it wasn't "just" some soup and biscuits. That simple meal was The Delightful Repast that spurred my recovery.
Split pea soup is not just a cold-weather dish. Ham is the centerpiece of many people's spring celebrations, and split pea soup is a great way to use some of the leftovers.
My split pea soup recipe is below, and my biscuit recipe can be found on my guest post at amateurgourmet.com.
Split Pea Soup
(Makes 6 10-ounce servings)
1 pound (2 1/4 cups) green split peas, washed and drained
2 1/2 quarts water
1 cup chopped celery (2 large stalks)
1 cup chopped or coarsely grated carrots (2 large carrots)
1 cup chopped onion (1 large)
1 cup diced ham (1/3-pound piece of a fully cooked ham slice)
3/4 teaspoon salt
3/4 teaspoon coarsely ground black pepper
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 bay leaf
Garnish: sour cream, creme fraiche or plain yogurt and something green
In at least a 4-quart pan (I use a 5 1/2-quart Dutch oven), combine all ingredients (except garnishes, of course). If you are going to puree the soup (I do not), vegetables can be just roughly chopped and ham added after the pureeing. Bring to boil. Reduce heat and simmer, loosely covered, for about 3½ hours (or up to 5 hours, depending on the peas), stirring occasionally. Remove bay leaf and adjust seasoning. Ladle into warm bowls and garnish.
My split pea soup recipe is below, and my biscuit recipe can be found on my guest post at amateurgourmet.com.
Split Pea Soup
(Makes 6 10-ounce servings)
1 pound (2 1/4 cups) green split peas, washed and drained
2 1/2 quarts water
1 cup chopped celery (2 large stalks)
1 cup chopped or coarsely grated carrots (2 large carrots)
1 cup chopped onion (1 large)
1 cup diced ham (1/3-pound piece of a fully cooked ham slice)
3/4 teaspoon salt
3/4 teaspoon coarsely ground black pepper
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 bay leaf
Garnish: sour cream, creme fraiche or plain yogurt and something green
In at least a 4-quart pan (I use a 5 1/2-quart Dutch oven), combine all ingredients (except garnishes, of course). If you are going to puree the soup (I do not), vegetables can be just roughly chopped and ham added after the pureeing. Bring to boil. Reduce heat and simmer, loosely covered, for about 3½ hours (or up to 5 hours, depending on the peas), stirring occasionally. Remove bay leaf and adjust seasoning. Ladle into warm bowls and garnish.
1 comments:
This sounds really good. I love thick pea soup with little pieces of ham. Thanks, Susan
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