Thursday, January 22, 2015

Split Pea Soup



There was some leftover ham in the refrigerator when I started thinking about making a bean soup....but when I looked in the pantry a bag of split peas was looking back at me.....so, Split Pea Soup was in the making!

I have used the same recipe for years and decided that branching out would be a good idea.   As I paged through cookbooks, I came across a recipe called Parker's Split Pea Soup in The Barefoot Contessa Cookbook.  Sometimes I think that I do not spend enough time reading through some of the many cookbooks on the shelf.  I say that because this recipe has been hiding from me for a very long time.  And, who is Parker?  Parker was a chef who worked in Ina's gourmet food store, Barefoot Contessa.  I think I would have stood in line to get a bowl of this soup!  It is that delicious.

I know that the original recipe does not call for ham....but that is what started the whole thing so yes, I add ham to the mix.

Parker's Split Pea Soup
adapted from The Barefoot Contessa Cookbook by Ina Garten

1 large yellow onion, chopped (about 1 cup)
2 cloves garlic, minced
1/8 cup extra virgin olive oil
1/2 tsp oregano
1 1//2 tsp kosher salt
1 tsp freshly ground black pepper
3-4 carrots, peeled, diced (about 2 cups)
3 unpeeled medium red potatoes (about 1 cup)  (I peeled mine.)
1 pound dried split green peas, divided
1 ham slice, diced (about 1 1/2 cups)
8 cups chicken stock

In a 6 quart dutch oven, heat the olive oil and saute the onions and garlic.  Add the oregano, salt and pepper and cook until the onions are translucent, about 12 minutes.  Add the carrots, potatoes, 1/2 pound of the split peas and the chicken stock.

Bring to a boil and simmer uncovered for about 40 minutes.  Skim off any foam while cooking.  Add the remaining half pound of split peas and the ham.  Simmer for another 40 minutes or until all of the peas are soft.  Stir frequently to prevent the solids from sticking to the bottom of the pan.  Taste and adjust the seasonings.

Serve hot with crusty garlic bread or baguette rounds that have been brushed with olive oil and lightly toasted under the broiler, then sprinkled with a shredded cheese of your choice.  Garnish the soup with croutons or one of the baguette slices.  (I have used both Fontina cheese and Parmesan cheese.)



This was a tasty soup...quick and easy, too!
I am sharing today at Foodie Friday hosted by Michael at Rattlebridge Farm.

11 comments:

  1. Split pea is one of my favorites, but I've never tried Ina's/Parker's. Sounds and looks delicious and ham is necessary for me.
    Sam

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  2. My hubby would love this! It looks good, but it's one of those foods I'd rather skip. I should try making this, maybe it would change my mind!

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  3. Love split pea soup, and will certainly try this recipe...with your addition of ham. Oh yummmmmm

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  4. I just made a little green soup..but not yours..
    Love ham in soups.the saltiness:)

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  5. Kate, Love split pea soup and yours looks terrific! Thanks for the recipe... Take Care, Big Daddy Dave

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  6. I've never added oregano to pea soup-sounds good:@)

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  7. This soup was so good! Very rich and hearty and great winter fare.

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  8. Split pea soup has always been a favorite. Wish I had some leftover ham so I could make this. Split pea soup has to have ham, although I have made a recipe that called for kielbasa. That was good too. Yours looks so good I can almost taste it Kate.

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  9. I really like split pea soup and you looks like a fine one - Hard to beat an Ina recipe.

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  10. Split pea is a favorite, looks delicious!
    Have a great weekend.

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  11. Even as a child I loved split pea soup. It came from a can but to me was still quite a delicious version of Habitant pea soup. I'm also enjoying your version of this childhood classic.

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