Green Pea Soup

A couple of weeks ago I had a craving for Split Pea Soup.  A quick trip to the store for 4 bags of split peas, a couple of packs of ham hocks, carrots, onions, celery and a lot of chicken broth.

When I make soup, stew or gumbo I always make big batches because it freezes so well.

Rinse the peas and remove any rocks or hard pieces.  Chop 4 strips of bacon.  Cook until crisp.  Remove and drain bacon on paper towels.  Saute 2 large onions diced until translucent - not browned.  Remove from heat.  Add  1 gallon chicken broth to soup pot.  Add peas and ham hocks. Cover and cook on medium.  When peas begin to get tender add onions and bacon fat.  Add 4 cups large chopped carrots.  add 4 ribs celery large chop.   Add more chicken broth if needed.  Cover and simmer until ham hocks are falling off of the bone.  Remove ham hocks.  Let cool.  Scrape meat from the skin and the bones.  Return meat to the pot.  Add Bacon.  If you have deli ham or other pork products like Tasso or smoked pork sausage Dice 1/2 lb and add to pot.  Simmer until reduced.  If your broth gets too thick add more chicken broth.  Taste.  Add sea salt  and fresh ground pepper if needed. 

Optional - use a stick blender and blend the ingredients in the pot - not so much that you mush the meat.  Add 1/2 stick butter and 1 cup cream.   

Serve with buttered, toasted, crusty bread.

Sigh!

I made 3 gallons. We ate off of one gallon and froze 2 gallons. 

I love soup.

Enjoy

Love Split Pea Soup.    I remember the commercials of the 2 chefs splitting the peas one at a time.  Dates me!

YuuuuuUUUUUmmmmm!  Sounds good.  And it's supposed to get cold down here again soon....

What a great idea!  I, too, have been wanting pea soup - this weekend is the time to do it!!  Thanks for the recipe and suggestion.

Elizabeth, do you ever work out the cost of one serving? 

I have done that with spaghetti sauce, soups and stews, etc.  It is surprising how little it costs per portion when you compare a serving in even the smallest eating place.

Best of all, you know what is in it.

Kelejan - No I never consider cost.  I consider wonderful flavors that can only be achieved with the time, love, and fresh ingredients.

I am surprised at the positive response to my old fashioned, southern split pea soup concoction.  

I have always loved gardening for the sake of gardening but that has changed.  Now I want to garden to support my passion for cooking. 

My parents were both great cooks but they cooked very heavy hearty meals.  That is what you do when you have seven children to feed.

My cooking style has evolved.  I rarely cook rice. That was a daily staple when I was a child.  I like rich flavors and unusual ingredients. 

You can look forward to more scrumptious recipes.

I live, grow, cook and eat in Lafayette, La.