(as always, click on pics to enlarge)
I like a silky thick Split Pea Soup. Some like it with roughage, but I like it silky.
About 40 years ago I also learned how to top this soup with Parmesan cheese and Soy Sauce. The way I make it silky is with a hand blender.
This pot is best layered in flavors. First fry bacon, then add the vegetables, then the meat and herbs.
3 strips bacon (fat cut away and meat cut into lardoons)
1 celery stalk (Peeled and chopped)
½ onion (chopped)
1 carrot ( Julienned with a Julienne peeler then cut into squares)
1 garlic clove (minced)
1 red potato (peeled and cut into squares)
4 cups chicken stock
1 cup water
1 cup ham cut into squares (I also added Tasso, a Cajun ham)
1 Lb. split peas (I use the New Orleans Favorite, Camellia brand, rinsed)
1 bay leaf
3 fresh basil leaves, (chopped)
Dash of white wine
First cut the fat from the bacon and then cut the bacon into strips (lardoons). Add the bacon to the pot and fry for 10 minutes. Remove the bacon and set aside. Add the onions, celery, garlic, olive oil and sauté 8 minutes. Add white wine and deglaze the pot. Add split peas, potato and chicken stock. Bring to a boil and then reduce to a simmer and cook one hour.
At this point take out the hand blender and blend the pot.
Add all the meat, bay leaf, basil leaves, salt and pepper and a little water. I use basil from one of my basil plants.
I also add the carrots. I use a Julienne peeler and then chop the carrot.
Simmer another hour. Serve with Parmesan cheese and soy sauce.