Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
To make pea soup, you need split peas, water (or stock, or course), and croutons. Everything else is a luxury. Some of those luxuries are detailed in the variations, but you can combine them as you like.
- Contributed by Catsrecipes Y-Group
- Source: How to Cook Everything
- Typed by: Susan email@example.com
- Time: at least 1½ hours
- Makes 4 – 6 servings
- ½ cup minced ham (preferably prosciutto or other dry-cured ham) or minced bacon
- 2 Tbsp olive oil
- 1 medium onion, minced
- 2 cups green split peas, washed and picked over
- ½ cup rice or 1 medium potato, peeled and quartered
- 6 cups chicken, beef, or vegetable stock, or water, plus more if necessary
- 3 or 4 carrots, peeled and cut into 1-inch sections
- salt and freshly ground black pepper to taste
- Begin by cooking ham, prosciutto or bacon in olive oil until fairly crisp.
- Remove the meat and set aside.
- Cook 1 medium onion, minced, in the fat remaining in the pan until softened.
- Combine the peas and the stock or water in a large, deep saucepan or casserole and bring to a boil over medium-high heat. When the mixture boils, turn the heat to low and carrots.
- Turn the heat to low, cover partially, and cook, stirring occasionally, until the peas are very, very soft, about 45 minutes to 1 hour. Hold the carrots aside
- Add the carrots then mash the mixture with a fork or potato masher, or put it through a food mill or strainer, or puree it carefully in a blender. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding).
- Reheat, adding more stock or water if necessary to achieve the consistency you like.
- Season to taste and serve with ham or bacon and croutons.