I just made a pot of split pea soup and had it for dinner. In the past I would just put the ham bone in to boil but this time I fried it a bit with the onion and garlic, and it did improve the flavor. Yummy!
Looking at the recipes above, I see that I forgot the bay leaf, but there’s enough left that adding it now will be all right.
Another ingredient that I like is dill. I didn’t have fresh dill, but dried is fine. I didn’t have potatoes, but used 1/3 cup mashed potato flakes, which was good too.
I started with this recipe:
And modified by adding mushrooms, leeks, shallots, garlic, cabbage, and sliced mushrooms, plus paprika. It was amazing and I highly recommend it. I also didn’t have a hambone so I just bought some thick sliced ham and ham hocks and they were fine.
EDIT: I also added some bacon.
I disintegrate the hell out of my peas. Unfortunately, I live in the southeast where there seems to be an irrational dislike of peas, but people who try my soup find it hard to believe that there’s no cream or dairy products in it.
“That’s so creamy! No dairy at all?!? But it still tastes like peas and I don’t like it.”
It may not be much of a recipe but I’m on my way over right now.
I use fresh pork sauage instead of ham for split pea soup. I normally take it out of the casing and break it up into smaller pieces, which I brown, then remove from the pan, to cook the onions. Otherwise, fairly similar to other recipes in this thread. If I can’t find green split peas, I’ve also used yellow split peas, which taste fairly similar, in my opinion.
The correct response to that is “Thanks! More for me!”
Correct!
And I don’t mean to stereotype people here, but I’ll swear that, after 46 years of living in NC and marrying into a NC family of tobacco farmers, the only green peas I’ve seen at dinners have been in 7-Layer Salad.
Speaking of pea soup - here in southern NJ, Thursday is pea soup day at many/most diners. Its a pretty safe bet that it will be one of the soup options. I have no idea why. Is that true elsewhere?
Also, I love pea soup and the more ham, the better. I recall making it only once using my mother’s recipe. It involved a pot with a grinder blade (mill?) for potatoes, carrots and maybe some other vegetable to thicken it I couldn’t stop at one bowl and overate the results with unpleasant digestive side effects. It turns out there is too much of a good thing.