What is your favorite Pea Soup recipe?
- hambone Dec 1, 2009 09:44 AM
My grandmother made a pea soup I loved. She'd put some croûtons in it (and some hot dog disks for the kids.) It was luscious with ham and just so good.
My mom "improved" it several times and now grandma's original is lost.
So I'm on a hunt for a great pea soup recipe.
I love James Peterson's in Splendid Soups but it isn't grandma's.
Any source, any thoughts greatly appreciated.
Any soup I make from a leftover hambone/pork roast......but the Potage St. Germain from Magic Pan was always great and different from the typical diner versions available when growing up.
Homemade croutons or French Bread Crisps with garlic and or Parmigiano Reggiano are a must. A nice variation is to combine fresh asparagus stems when simmering, finish with cream and top with blanched asparagus tips.
From Cook Illustrated's the Best Recipe, you start off making a stock w/ ham hocks, saute vegetables, cook down, etc. Top it w/ a little balsamic vinegar. It's much fussier than other recipes but appreciably better. Here it is, I found it online:
copycat of peasoupandersens. The best pea soup in the world.
SERVES 6 (change servings and units)
8 cups water
2 cups split peas
1 celery rib, coarsely chopped
1 large carrot, chopped
1 small onion, chopped
1/4 teaspoon thyme
1 dash red pepper
1 bay leaf
1 Combine water, peas, celery, carrot, onion, thyme, red pepper and bay leaf in large kettle.
2 Season to taste with salt and pepper.
3 Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender.
4 Press soup through fine sieve and reheat just to boiling point.
I coincidentally have a pot of Andersen's recipe on the stove right now! I grew up on it, and it's still a perennial fave in our house for easy weeknight suppers. In fact, I like it better made at home than in the restaurant, because Andersen's tends to be heavy-handed with the salt. I realized when looking at this recipe that I actually make it with minor tweaks to the technique:
- I often double the onion and/or the carrot, and let the veggies sautee a bit first while I'm washing the peas.
- I never add salt until after it's done, since some water will evaporate
- I bring it to a boil fairly slowly, so that I can skim the foam that comes to the top while it's coming to a boil.
- When it's done, I usually fish out the bay leaf and put the soup through the blender. I think this makes it sweeter, because the onions and carrots are more integrated.
I start by carmelizing some chunks of ham til very dark and then deglaze with a splash of sherry. Then the ham bone and all else goes in, similar to everything listed here, although I use tabasco instead of pepper. After a few hours, puree, add a cup of milk and some more chopped ham and simmer another half hour. Must be served with croutons.
I make mine with a sliced ham steak (with a bone) a whole bunch of chopped dill, a half-bunch of chopped parsley, leeks, and chopped pea leaves (the chinese vegetable). The pea leaves replace the carrots in adding sweetness but leave the soup all green except for the ham (if i can't get pea leaves I just use carrots)
when soup is cooked i chop up ham steak and return to pot.
Have served with rye croutons before, but any croutons would be good.
This soup is modeled on the eastern european kind i had growing up, so the dill is crucial.
It's a fresh pea recipe rather than split pea. It's from one of the Moro cookbooks by Sam and Sam Clark. It's Pea and Mint with Jamon and it's so good that I served it as the amuse bouche at my wedding. Lots of flavour.