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Thread Number: 82950
/ Tag: Recipes, Cooking Accessories
Making Split Pea Soup |
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Post# 1071895 5/10/2020 at 23:02 (1,439 days old) by Kevin313  (Detroit, Michigan) |
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| Post# 1071923 , Reply# 1 5/11/2020 at 06:42 (1,439 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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Post# 1071929 , Reply# 2 5/11/2020 at 08:46 (1,438 days old) by JustJunque (Western MA) |
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Kevin,
That does look delicious!
I've had such a hankering for pea soup this past winter. I never seem to have the time to make it myself. And, truth be told, I've never made soup myself. Since nobody else has volunteered, and since you explain it so nicely in this video, I may just get brave and give it a shot! Your location looks amazing too. I have a feeling that I'd feel like a kid in a candy store in there! Thanks so much for sharing! Barry | ||
| Post# 1071930 , Reply# 3 5/11/2020 at 08:49 (1,438 days old) by perc-o-prince (Southboro, Mass) | ||
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Looks good! That reminds me that I have a quart of it in the freezer! Bring on the next cold day! Chuck | ||
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Post# 1071943 , Reply# 4 5/11/2020 at 10:41 (1,438 days old) by Yogitunes (New Jersey) |
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| Post# 1071956 , Reply# 5 5/11/2020 at 12:01 (1,438 days old) by twintubdexter (Palm Springs) | ||
Kevin & Ralph... | ||
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Post# 1072002 , Reply# 6 5/11/2020 at 18:00 (1,438 days old) by jamiel (Detroit, Michigan and Palm Springs, CA) |
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Post# 1072004 , Reply# 7 5/11/2020 at 18:10 (1,438 days old) by ea56 (Cotati, Calif.) |
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Another Great Cavalcade of Food Video Kevin and Ralph! Thanks so much! I also have my Easter Ham bone in the freezer and will be making some Split Pea Soup soon too. Your soup looks delicious!!
You mentioned making a Vegetarian version. When I make any soup without meat and I want to have a rich flavor I caramelize the onions and carrots first in butter ( use oil if you’re really a Vegan), then proceed as you normally would, building the soup in the same pan that the onions and carrots were caramelized in, the fond in the bottom of the pan has a lot of flavor. This develops a nice flavor without any meat. You probably have already done this yourself, being the seasoned cook that you are.
When I was a kid, Mom made Split Pea Soup often. Sometimes, if all she had was a Ham Hock without much meat on the bone she would add some Hot Dogs sliced into rounds at the end, this was very good too. And we always had Cornbread with Pea Soup.
I love your videos and your kitchen! You guys really do a great job. I use Farberware Classic SS cookware too, its my favorite.
Eddie | ||
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Post# 1072024 , Reply# 8 5/11/2020 at 20:29 (1,438 days old) by kevin313 (Detroit, Michigan) |
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Thanks for the feedback - glad you enjoyed the recipe!
Eddie - I never thought of adding a little sherry to split pea soup, but I can see where that would give it a more complex flavor. I do put sherry in French Onion soup...and a little in the cook while I have the bottle out ;-) Barry - This is the perfect time for you to try your soup making skills! You can do it - the soup will turn out great! Martin - Your mom had a great idea to serve the soup in a well of mashed potatoes! How fun - love that idea!! Joe - It's a deal! Send the heat and I'll send the soup! It only got up to about 42 degrees today. The trees don't know whether to bud out or hibernate! Jamie - I've never seen turkey ham. I've seen turkey bacon and hot dogs, but that's about it. Thanks for the advice - I stick with the real deal for the soup. Eddie - You know what you're doing with vegetarian based soups! The caramelizing of the veg gives it a depth and richness without the meat. I'll bet your mom's split pea soup was wonderful - funny how we remember those kinds of things. My mom always used the Farberware SS cookware and she thought it was the best out there. After trying all kinds of pots and pans in my life, I always come back to the Farberware set. Maybe it's mom's influence, but I always found it to perform beautifully. | ||
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Post# 1072027 , Reply# 9 5/11/2020 at 21:00 (1,438 days old) by ea56 (Cotati, Calif.) |
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I Was Raised On Revere Ware Kevin, and had accumulated a complete set during the late 70’s and early 80’s.
Then in 1999 I ordered a new Maytag Slide In coil top electric range at the Maytag dealer in Santa Rosa, Calif. When they delivered it they had sent the smooth top ceramic in error. I told the installers that I’d ordered and paid for the coil top because the ceramic top was more expensive.
I called the dealer and told him what had happened. He asked me if I was OK with the ceramic top? I said yes, he said great, its your’s at no extra cost.
The owners manual recommended not using copper bottom pans, so I sold the Revere Ware to a co worker, bought the Farberware Classic SS and like it even better than the Revere Ware, easier to maintain. Been using it now for 21 years.
Eddie | ||
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Post# 1072235 , Reply# 11 5/12/2020 at 23:52 (1,437 days old) by kevin313 (Detroit, Michigan) |
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Walter - I'm glad you found the video helpful, especially when cutting and dicing onions. Seems like the onion is a go-to for so many things, especially when you are cooking vegetarian. The way you cook your onions give everything such a nice, deep flavor. I remember seeing Nigella make her onion jam and my mouth just watered thinking about how good it would be slathered on some nice warm bread! Hope your green lentil version turned out well!
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