January 12, 2015
When it comes to the standard way of making things, or trying something new, my husband and I are typically at odds. For Peter, lobster has to be served steamed in a shell, shrimp can be with a cocktail sauce or in scampi. You can’t have pizza with goat cheese and you certainly can’t have pea soup without green peas. Until now that is, because I live by a different set of rules.
Let me just give you a little background on this. I grew up with pea soup. It was always a staple when we had leftover ham. It was green and thick and not very appetizing. So it was a huge mistake on my part, when I mentioned after our ham dinner, the idea of making soup. It turns out, much to my dismay, that he loved pea soup.
Well, I half-thought about it and when I was at the market, I picked up a bag of split peas. Peter would be so surprised if I actually made this for him. But visions flashed before me of the thick green paste and I immediately scrubbed that idea and threw the peas back on the shelf. I started to walk away and out of the corner of my eyes I saw a bag with split yellow peas. That’s right….YELLOW peas. I never had them before, but after looking at the back of the bag and the recipe idea it gave, I thought I could make it work. It was a good compromise.
That weekend, since it was cold and definitely feeling like a soup day, I decided to give it a try. I cooked my ham bone down and reserved the broth and although I did refer to the bag recipe, I did change the recipe quite a bit to make it more my style. This was working!
The flavor was really good and the texture of the broth was more like a vegetable broth. I was so happy because I thought his was something I could eat and Peter would love that we had split pea soup. I really believed this was our soup of compromise.
Until my husband sat down to dinner that is. He took a bite and it wasn’t so bad. He took another bite and it was ok. The third bite, he decided to tell me that pea soup was meant to be green and mushy. This simply was NOT going to do.
So once again we were at odds. I loved it and he did not. He wanted his green thick mush and I liked the texture more like a broth. And it’s okay. It’s okay if he doesn’t like it, because he doesn’t have to love everything I make and he has his standards. But I will probably make it again and he will probably eat it again and complain again. And have another two helpings again.
Do you really have two helpings if you don’t like something?
Yellow Split Pea Soup
- I bag yellow split peas
- 2 tablespoons olive oil
- 1/2 large onion, diced
- 4 carrots, diced small
- 2 stalks celery diced small
- 1 large clove garlic, minced
- salt and pepper to taste
- I cup dry white wine
- 8 cups water, chicken broth, ham bone broth or a combination (I used 6 cups chicken broth and 2 cups of my ham broth)
- 2 cups diced, cooked ham
- salt and pepper to taste
- I cup croutons (optional)
- Soak, rinse and sort peas per package instructions
- Heat oil in a large, heavy 5-7 quart pot
- Add onions, carrots, celery and cook until tender
- Add garlic and cook another 1-2 minutes or until fragrant.
- Add salt and pepper and stir to coat vegetables.
- Add cup of wine and stir to deglaze, scraping up any bits from the pan.
- Add broth and or water and bring all ingredients to a boil. Reduce to a simmer, cover and cook until peas are tender, about 2 to 3 hours.
- Add ham and serve topped with croutons if desired.