krisillis
05-28-2009, 09:28 AM
Hi Ladies! I am so happy to be back. My computer was hit with a nasty virus and it had to go into the shop. I missed you all so much! While I was going through internet withdrawl I had some time to experiment with some recipes and finally managed to make a decent pea soup! This recipe comes from the Joy of Cooking but I modified it to suit my needs. I substituted the ham bone and water for chicken broth (which cut down on the cooking time)and used basil instead of thyme because thyme bothers me. It contains garlic and onions which can bug some people. I hope you all like it too.
8 cups Chicken Stock (or vegetable stock would work too)
1 lb split green peas (don't forget to rinse them first)
Combine in a soup pot and on med-high heat bring to a boil. Then reduce to a simmer. While this is going on I added:
2 carrots (peeled and diced)
1/2 red onion diced
2 cloves garlic (I used fresh but if powder or freeze dried works for you or if you cannot use it at all I think that you should do that or omit it)
1 stalk celery diced
The recipe called for a boquet garni which is just a bunch of fresh herbs tied up and stuck in the pot. I didn't have this on hand so I improvised. I added about 2 Tbsp of dried parsley, 1 tbsp basil, 2 Bay leaves and I took the very center of celery (the part that is all leaves) and added that. At the end I removed the bay leaves and celery leaves. I also omitted the thyme and used very little black pepper.
The whole thing should simmer for about 2 hours until the peas are tender. If you want a thicker consistency cook it for a little longer. Just watch your temp because this soup burns easy :tsk: I learned this the hard way.
Enjoy!
Christine
8 cups Chicken Stock (or vegetable stock would work too)
1 lb split green peas (don't forget to rinse them first)
Combine in a soup pot and on med-high heat bring to a boil. Then reduce to a simmer. While this is going on I added:
2 carrots (peeled and diced)
1/2 red onion diced
2 cloves garlic (I used fresh but if powder or freeze dried works for you or if you cannot use it at all I think that you should do that or omit it)
1 stalk celery diced
The recipe called for a boquet garni which is just a bunch of fresh herbs tied up and stuck in the pot. I didn't have this on hand so I improvised. I added about 2 Tbsp of dried parsley, 1 tbsp basil, 2 Bay leaves and I took the very center of celery (the part that is all leaves) and added that. At the end I removed the bay leaves and celery leaves. I also omitted the thyme and used very little black pepper.
The whole thing should simmer for about 2 hours until the peas are tender. If you want a thicker consistency cook it for a little longer. Just watch your temp because this soup burns easy :tsk: I learned this the hard way.
Enjoy!
Christine