May 3, 2011

Split Pea Soup (aka "Monster Guts Soup")

Do you think I could convince our kids to eat this stuff someday if we call it something cool like "Monster Guts Soup?"  We'll see.  Split Pea Soup just sounds like gross grown-up food.  But I guess I'm a weird grown-up now 'cause I really really like this stuff.
and here's how I made our soup last week...

Monster Guts Soup
1 lb dry split peas
1 ham hock or smoked pork neck bone (ew, I know)

few dashes of marjoram
few dashes of thyme
few dashes of celery seed
salt to taste
lots of fresh ground pepper

1 lg onion diced
2 carrots chopped (and some shredded for garnish if you like)
2 garlic cloves (optional)

So, in a pressure cooker I put in the split peas and the neck bone and filled the pot w/ water until it was about 3 inches over the peas.  If you're not familiar w/ a pressure cooker, cook on high until the whistle blows and then simmer (on low) for another 10 minutes or so.  Let it cool completely and wait until there is no more steam before you open up the pot (be careful!).  If you don't have a pressure cooker, cook this stuff in a pot w/ a lid and boil until the peas are soft and mushy :)  (You can remove the ham hock/neck bone at the end if you like).

In a separate pan, fry the diced onion in a little bit of butter or olive oil until slightly browned/caramelized.  Add the garlic at the end of this frying process.  Then add the cooked garlic/onion to the pot of cooked peas.  Add the chopped carrots.  If the soup is too thick, just add more water, or even better, some chicken stock.

Add a few dashes of the marjoram, thyme, and celery seed, along with the salt and pepper, and let the soup simmer for a while.  Serve it up and garnish w/ fresh ground pepper.  That's it!  It's soup-er easy ;)

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