I think I’m one of those cooks who isn’t hugely influenced by the weather: I often make big salads for dinner on cold days, and braise a pork shoulder in the middle of the summer (then again, I have the excuse that SF summers are freezing). If I I see that I’ve got a ham hock that is requesting my attention, I , like many others, automatically think “pea soup,” even on warm days like today. I did indeed have a bag of dried peas (I try always to keep a bag in my pantry), so we were off to the races. I’m almost never without carrots and onions, so I chopped them up fairly finely, threw them in the soup pot with a few strips of bacon, and gently sauteed until the fat released and everything started getting soft.
From there, I put in a pound of dried peas and the ham hock (chopped up a bit). Everything was looking so nice that I couldn’t help but snap this picture of it, before even adding any liquid, knowing that the army-green color it would eventually take on wouldn’t be quite as photogenic. From the state in the photo, it was just a matter of adding a quart of chicken stock, and about another quart of water, bringing to a boil, and simmering for about two hours. Thick, porky, meaty pea soup emerged. I used smoked paprika salt at the end to add even more smoky goodness (it had both smoke and umami from the bacon and from the hock). I’m in a bit of a rut with this soup, because the flavors are so good together, but I’m always looking for different ways to eat pea soup, so if anyone’s got a good one, please speak up!
Yum! I see in that photo the fine makings for a beautiful soup.
Have you tried lettuce? Lettuce is a nice flavor with pea soup. Personally, I like to cut a variety of lettuce’s a bit chunky and then braise them before adding stock. Incidentally, a little less stock is needed. This is a nice variation for ant nearly any split-pea soup recipe
The great thing about split pea soup is that is that once you find a recipe you like it is easy to work around that recipe with a comfortable versatility. Other suggestion:
- Add Caraway (omit thyme if you use it)
- I like to add Sherry or Madeira to the soup just before serving. This gives the soup a nice ethereal quality.
- Replace the meat: Try short ribs, or the trimmings from a roasted leg of lamb. Sometime mild sausages can be a nice addition along with any of the meats I just mentioned.
-Garnish with a little cream, lightly whipped, and perhaps flavored with citrus zest.
Man, I’m getting a craving for pea-soup now. I may have to inflict my friends with some of these ideas. Do you think this is a acceptable cinco de mayo pot luck dish??
Oh, and star anise is also yummy in split pea soup…. maybe If I flavor with chipoltle salt does that maye my soup mexican enough for cinco de mayo?
this looks great, and so easy.
Beautiful. Makes me want to come up with a dish that looks like that when it’s finished.
a smoked turkey wing or so (they sell them at the Berkeley Bowl) adds a nice smoky meatiness to pea (or other bean) soup. it’s a good switch if you’re feeding non-pork-eaters.
Ahh, i love the legumes and pork combo! i wonder if some shredded cabbage might work too, as sort of a homey base note? a scant handful, not enough to be notable in the soup, just to augment that subtle complexity.