Split Pea Soup
So my birthday is coming around before too long – and, although Mr. Man really wanted to buy me that Canon Rebel XSI I’ve had my eye on for the last year, coming out of the kitchen remodel, and with the economy tanking the way it is – it just seems impossibly extravagant right now for a birthday gift. Which I’m really okay with – I’d rather wait around for a good price drop and pick it up when we’ve got some of the credit cards paid down than have it in time for some random date on the calendar.
However, Mr. Man wouldn’t be content unless he found me something I wanted, so he picked me up a nice enameled cast iron 6 qt Dutch Oven by Lodge. I’d been wanting a bigger dutch oven for a while, but kept putting it off. As part of his gift, he did a lot of research on which brands are better and performence, etc… Surprisingly, the majority of what he found seems to conclude that, for the most part, an enameled cast iron pan is an enameled cast iron pan – whether it’s made by some fancy french company or by a knock off brand. Since I’m generally not one for labels, I couldn’t see spending an extra $100-200 on a pan simply because of the name, so we got the Lodge. Disapointingly, the enameled Lodge pans are made in China, unlike their non-enameled cousins, which are made here in the states. When we got home from the store, I decided to immediately put it to the test by making some Split Pea Soup.
- 1 – 1lb package dried split peas
- 1 Ham Hock
- 2 quarts Scrap Stock or Broth
- 1 Onion; diced
- 4 cloves garlic; minced
- 2 carrots; peeled and chopped
- 2 potatoes; peeled, quartered, and sliced
- 2 tbls White Wine
- 1 tbls Olive Oil
- 1 Lemon; Juiced
- 1/4 cup fresh Cilantro; finely chopped
- Kosher Salt
- In a 6 qt Dutch Oven, saute Onions and Garlic in the Olive Oil over Medium Heat until onions are translucent
- Add Scrap Stock or Broth, Peas, ham hock, carrots, potatoes, and white wine to onions
- Bring to a simmer
- Cover and reduce heat.
- Simmer for 45 minutes, or until peas are tender, making sure to stir occasionally.
- Remove lid and set aside
- Using tongs, carefully remove Ham Hock from soup, and set aside
- Using an Immersion Blender, pulse soup for 30 seconds, or until thickened, but still chunky
- Add Lemon Juice and Kosher Salt to taste
- When Ham Hock is cool enough to handle, seperate meat from gristle and bone and chop in to chunks
- Stir chopped ham and cilantro in to soup and serve