Thursday, May 2, 2013

Split Pea Soup for a Rainy Spring Day

Spring is incurably fickle. She teases us into believing she's really arrived, with a few days of sunshine, a pop or two of daffodils and tulips,  then, WHAM!  A blast of cold air, a cloudburst, and gloomy, gray skies.

                 


But my silver lining in a rainy spring day is that it begs for soup to be made. I never need an excuse for soup, though.  Any day of the year, any season, I'm soup ready. I (humbly) pride myself on being quite good at reprising just about any leftover into a great soup. (Maybe a frittata.)

So when fickle spring handed out yet another dose of wet and windy, I turned on the stove to make split pea soup.  Split pea soup happens to be one soup that is not really made from leftovers, though, except for a ham bone saved from Easter, perhaps. But it's rich and hearty and oh-so-warming.

Not a very pretty soup, though, which is probably why this Martha Stewart version includes homemade croutons as an accessory. I declined to accessorize this soup. It's a classic that only needs a spoon.

But if my lilacs are spoiled by another cry for soup, I'll be having a few words with Mother Nature.



Split Pea Soup

1 tablespoon olive oil
1 chopped medium onion
4 carrots, thinly sliced
3 celery stalks, thinly sliced
1 tablespoon dried thyme leaves
Coarse salt and ground pepper
1 can (14.5 ounces) chicken broth
1 bag (16 ounces) green split peas, picked over and rinsed
Ham bone plus 2 cups reserved ham cut into 1/2-inch cubes

In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
Remove and discard bone from soup.
Use an immersion blender to partially puree the soup. leave some chunks. (Or, working in batches, puree only 1/2 the soup in a blender and return to pot.) 
Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt and pepper to taste. (But you won't need much salt!)

24 comments:

  1. Split pea ranks up there as one of our all time favorite soups. Always comforting, always satisfying. Yours looks hardy and delicious.

    Love your daffodils. We spent the winter south and missed ours. They are perhaps my favorite spring flower.
    Sam

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    1. I'm pretty fond of daffodils, Sam. (And my lilacs.) and I'll always love split pea soup.

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  2. I so love split pea soup, I wish the family would eat it. It remains one of those foods that I make and eat for lunch for a week.

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    1. I'll be over. I love ham and bean soup with navy beans, too, Mary. COme to think of it, any bean soup!

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  3. I love your description of spring as fickle my friend, just like our autumn :P
    Lovely soup recipe!

    Cheers
    Choc Chip Uru

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    1. We've had a run of a few great days and now I'm eating my words. Still, the soup's great anytime!

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  4. Split pea soup with ham is my husband's favorite. I think yours looks wonderful without any accessories. :)

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    1. It's not really very pretty, but I love it. (My Mr. Rosemary doesn't think too much of it, though, Karen.)

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  5. I too enjoy a good split pea soup. This looks mouthwatering!

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    1. I didn't go to the Martha trouble of making croutons, Angie. Another day.

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  6. I love left overs meals, it's always so creative. I think your soup looks great just like it. Cooked ham inside must be so delicious :)

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    1. Making something new from last night's dinner is nearly a hobby for me, Marta! A couple new ingredients, a spice or herb, and voila! New again.

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  7. Your photos are spectacular and that soup sounds incredibly good! Your recipes are always first rate and I can't wait to give this one a try. Have a great day. Blessings...Mary

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    1. Thanks, Mary, I hope you do try it. It's a darn good soup. Just be sure to cook the peas to your preference for softness.

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  8. Gotta love what mother nature brings us. If it's not the rain, probably won't make this delectable soup in Spring, right? :) And you're so right, a soup this hearty doesn't need to be accessorized!

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    1. Right, Amy. I love split pea soup, rain or shine. (But, honestly, after another a.m. frost, I'm ready for some sunshine!)

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  9. split pea soup is one of those things I was convinced I disliked as a kid and now crave at the most unexpected moments. there is just something about a classic, flavorful soup. you're right - all it needs is a spoon. a big one. ;)

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    1. My mom never made it, Kale, and my only childhood memory came from a can. Maybe it's better these days, but a hearty homemade version like this is the best!

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  10. Spring is so fickle, isn't it? But I love your perspective. Those colder days are a perfect excuse to make a pot of soup! And this split pea soup looks perfect. Thank you for sharing, my dear!

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    1. I guess every season is kind of fickle. But I'm so ready for steady warm weather, Monet, soup or no soup!

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  11. I think that if we are really quiet, Colorado might just slip into summer without spring noticing. If I see one more snowflake . . .

    These daffodils made me smile. I love them and split pea soup.

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  12. I have warm and vivid memories of my mother making split pea soup every spring! Such comfort food! I love your daffodils too Rosemary! Such happy flowers!

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  13. It is a grey day outside so your burst of daffodil gold did my heart wonders. This thick soup is a perfect winter warmer (even though it is supposed to be Spring... ) I'm ready for warmer weather too. Sigh!

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  14. I certainly love soups of different kinds and flavors. This is another recipe to be added to my collection. Thanks a lot for sharing your wonderful soup recipe. I can’t wait to try it at home. Isn’t it ironic? It’s summer yet it seems its starting to rain outside. Quite funny!

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