Soupe aux Pois

Pea Soup

Made a spiral ham several days ago--froze leftover meat and ham bone. Today was cold and they predict Snow for Southern Louisiana tonight--rare, indeed. So, time to make a northern special: pea soup. LAtely, I've used ham bones to make lentil soup, but this was perfect weather.

This is an easy soup and can be improved ten-fold with homemade chicken stock (or pork stock if you have it). I used three chopped onions, chopped shallot, 4 sticks sliced carrots, 5 ribs celery and whole head of garlic crushed. Placed about 1 chopped onion and chopped shallot in pot with butter and pork fat, let sizzle until soft and added the rest of the vegetables. I let these cook for several minutes. Then added ham bone and pieces (I like to have a lot of ham in my pea soup, so it all is up to how much you store after making a ham). I put the rest of ham bone in and let warm evenly. Added chicken stock until covered and then some. I wanted plenty of liquid for peas After all was simmering, skimmed and salted peppered and spiced (bouquet of thyme, oregano, some sage leaves rosemary and bay leaf) I added two packs of split peas. Stirred and let simmer covered with a little vent open for 2-3 hours. After 3 hours, the peas had thickened and it was done. I did not blend it or any of that crap--it was done, perfect, finis. And we had it with Mark Bittman and Jim Lahey's no knead bread from NYTIMES. If you've never made it, go try it. It was perfect and crunchy crusted and soft inside.

Enjoy.