Making Split Pea Soup

[kevin313]

It’s still fairly cool here in Michigan as spring is taking its sweet time to arrive.

I saved the ham bone from our Easter dinner and I took it out of the freezer and made some soup.

 

[toploader55]

Looks Delish.

Freezing here on the Cape. Made Chicken Soup yesterday.

Love the Store/Museum.

My friend likes to pour a shot of Good Sherry (not cooking Sherry) in her Split Pea when she serves it and it is delish.

 

[justjunque]

Kevin,

That does look delicious!
I've had such a hankering for pea soup this past winter.
I never seem to have the time to make it myself. And, truth be told, I've never made soup myself.
Since nobody else has volunteered, and since you explain it so nicely in this video, I may just get brave and give it a shot!
Your location looks amazing too. I have a feeling that I'd feel like a kid in a candy store in there!
Thanks so much for sharing!

Barry

 

[perc-o-prince]

Looks good! That reminds me that I have a quart of it in the freezer! Bring on the next cold day!

Chuck

 

[yogitunes]

FANTASTIC.....

always enjoy these videos.....

and learn something new each time...thanks Kevin...and Ralph behind the camera

Mom always made mashed potatos, and formed somewhat a bowl in a bowl with them, and served the soup in the middle....

 

[twintubdexter]

Kevin & Ralph...

<span style="font-size: 14pt; color: #008000;">I'll make you a deal. You send me some soup and I'll send you some warm weather...it's been around 106 the past few days.</span>

 

[jamiel]

Do not EVER make split pea soup with turkey ham---I made the mistake once and ended up with reasonably good soup and these wiggly protein cubes that had lost all flavor...ended up tossing them out!

 

[ea56]

Another Great Cavalcade of Food Video Kevin and Ralph!

Thanks so much!  I also have my Easter Ham bone in the freezer and will be making some Split Pea Soup soon too.  Your soup looks delicious!!

 

You mentioned making a Vegetarian version.  When I make any soup without meat and I want to have a rich flavor I caramelize the onions and carrots first in butter ( use oil if you’re really a Vegan), then proceed as you normally would, building the soup in the same pan that the onions and carrots were caramelized in, the fond in the bottom of the pan has a lot of flavor.   This develops a nice flavor without any meat.  You probably have already done this yourself, being the seasoned cook that you are.

 

When I was a kid, Mom made Split Pea Soup often.  Sometimes, if all she had was a Ham Hock without much meat on the bone she would add some Hot Dogs sliced into rounds at the end, this was very good too.  And we always had Cornbread with Pea Soup.

 

I love your videos and your kitchen!  You guys really do a great job.  I use Farberware Classic SS cookware too, its my favorite.

 

Eddie

 

[kevin313]

Thanks for the feedback - glad you enjoyed the recipe!

Eddie - I never thought of adding a little sherry to split pea soup, but I can see where that would give it a more complex flavor. I do put sherry in French Onion soup...and a little in the cook while I have the bottle out ;-)

Barry - This is the perfect time for you to try your soup making skills! You can do it - the soup will turn out great!

Martin - Your mom had a great idea to serve the soup in a well of mashed potatoes! How fun - love that idea!!

Joe - It's a deal! Send the heat and I'll send the soup! It only got up to about 42 degrees today. The trees don't know whether to bud out or hibernate!

Jamie - I've never seen turkey ham. I've seen turkey bacon and hot dogs, but that's about it. Thanks for the advice - I stick with the real deal for the soup.

Eddie - You know what you're doing with vegetarian based soups! The caramelizing of the veg gives it a depth and richness without the meat. I'll bet your mom's split pea soup was wonderful - funny how we remember those kinds of things. My mom always used the Farberware SS cookware and she thought it was the best out there. After trying all kinds of pots and pans in my life, I always come back to the Farberware set. Maybe it's mom's influence, but I always found it to perform beautifully.

 

[ea56]

I Was Raised On Revere Ware

Kevin, and had accumulated a complete set during the late 70’s and early 80’s.  

 

Then in 1999 I ordered a new Maytag Slide In coil top electric range at the Maytag dealer in Santa Rosa, Calif.  When they delivered it they had sent the smooth top ceramic in error.  I told the installers that I’d ordered and paid for the coil top because the ceramic top was more expensive.

 

 I called the dealer and told him what had happened.  He asked me if I was OK with the ceramic top?  I said yes, he said great, its your’s at no extra cost.  

 

The owners manual recommended not using copper bottom pans, so I sold the Revere Ware to a co worker, bought the Farberware Classic SS and like it even better than the Revere Ware, easier to maintain.  Been using it now for 21 years.

 

Eddie

 

[fisherpaykel]

So delicious looking and your dicing technique

Thank you Kevin, watched your split pea video last night around supper time and wished I could taste your fantastic soup. While I have seen some onion slicing/dicing methods yours is so well illustrated that I actually tried it along with your splitting of carrots and celery sticks just now-easy to get the size of dice you want, the pot is simmering waiting until time to add the celery. I had no split peas nor ham bone so just butter and olive oil fried onions with the bag of green lentils I bought months ago. I make my vegetarian beet borscht with butter fried onions but going forward now with the new addition of your onion dicing method. Maybe I am a slow learner but you made it so obvious, thank you again. This will save time when I prep. Pounds of onions for caramelized onion butter sauce for Christmas pyrogies. Nigella Lawson calls it her onion jam and uses a heavy covered deep fry pan on ultra low heat for a couple hours, saved me from standing and stirring and now your quick and easy dicing will save even more time. Maybe I should buy a bag a frozen pyrogies when I next venture out to supermarket. I have watched a few of your Cavalcade of Food videos but wow, this one was a revelation for me! I am eagerly anticipating supper tonight!

 

[kevin313]

Walter - I'm glad you found the video helpful, especially when cutting and dicing onions. Seems like the onion is a go-to for so many things, especially when you are cooking vegetarian. The way you cook your onions give everything such a nice, deep flavor. I remember seeing Nigella make her onion jam and my mouth just watered thinking about how good it would be slathered on some nice warm bread! Hope your green lentil version turned out well!