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 firstname.lastname@example.org
- 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.