I made split pea soup earlier this week or last… something like that. I popped the leftovers in the freezer, and yum – I’ve been eating it all week.
I didn’t have any pork broth (well, okay, I had this ‘instant’ soup base thing that hadn’t been touched by humans in a while. Upon opening it, well, the buggies sure had been touching it!), so I used chicken broth and misc meat bits in my fridge and freezer. Okay, the only meaty bits in my fridge and freezer.
Does anyone have a good rec for hammy flavoring for split pea soup? Knorr smelled really bad… And I know – I should keep some smoked hocks around or something, but I don’t.
Super Split Pea Soup
2-3 Diced onions
4” Lamb kielbasa
3” Chinese bacon
1 Turnip, peeled and diced
Smidge of Butter
1.5 – 2 C Split Peas
1 box chicken stock, equal amount of water
garlic powder (I was out of fresh)
Melt butter in a pot, toss in the onions. Once the onions get translucent, pop in the meat. Cook a few minutes, then toss in the turnips and sprinkle in some garlic powder. Once everything is soft and smells cohesive, turn the stove on high, pour in the chicken stock and water, and bring it down to a simmer once it starts boiling.
Cook it covered for 1-1.5 hours. I pureed the split pea soup with a hand mixer since I like my soup smoove. It cut up the meat into tiny bits, so there’s a little bit of meat in every bite. I really liked that – the powerful lamby flavor really added some dimension once pureed, which almost made up for the lack of hammy goodness.
FWIW, I really like the ham flavoring packet they give you with some split pea packages. Do they sell that stuff on its own?
You couldn’t tell the turnip was in there, not like it’s got much flavor on its own at any rate. I like to think it added a little more healthiness to the soup.