A twist on split pea

I like soup.  If I make it in bulk I can freeze it in pints and have lovely soup when I feel like it.  I’m currently on a split pea kick.  Today is my fourth batch in the last couple months only today I added a new twist.

It looked so yummy . . .

The first time I bought ham for split pea soup I got the perfect ham with lovely flavor and not too much salt.  The resulting soup was eaten up REALLY fast. Ooo, it was lovely.

I was less fortunate with my second ham purchase.  It was a named brand loaded with salt which pretty much ruined the soup.  I still have some of that ham in the freezer and it took quite a while to get the soup eaten.  I will have to figure out what to do with it.

The last two times I made split pea soup I used a smoked sliced pork shank.  It is the perfect flavor.  The bone and skin add to the flavor of the soup.  You have to remove the bones and skin before serving the soup . . . or not.  Last time I just left the bones and skin in and we ate around them.  I’m not so sure I could do that feeding kids or guests.

This time I replaced half the water with Pacific Natural Food’s roasted pepper and tomato soup.  From what I can tell from taste testing as it cooks, this is going to be AWESOME soup!  <grin>

Okay, ingredients . . . 2 cloves elephant garlic, diced.  Use regular garlic if you prefer.  One medium onion (not a sweet onion, use a good strong flavored make-you-tear-up yellow) diced.  Two carrots, peeled and diced.  Two celery stalks including the leafy tops, diced.  Two bay leaves, some crushed peppercorn, some crushed allspice berry (I get them whole at the local market – use 3-5), a teaspoon of thyme, a sliced pork shank (~2 lbs).  Add a package of split peas (rinse them really well), a package of the aforementioned soup and a quart of water.  Bring to a boil, reduce heat and simmer until the split peas meet your standard of done-ness.  I like them falling apart but YMMV.

Add milk or heavy cream or a dab of sour cream to the bowls if you’d like just before serving.  Add some crusty garlic bread and you’ve got a great meal.

Variations . . . going on the principal there is no such thing as too many veges, add half a fennel root bulb.  It adds a really nice flavor.  Leeks are good as well.  Enjoy!

Update: The soup was absolutely fabulous.  I bet none of it makes it into the freezer . . .

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