Split Pea Soup & Brussel Sprout Salad - what?

Split pea soup was one of those dishes I never liked.  I don't know if it was a texture thing or if it was from seeing the Exorcist one too many times but I could not stomach it.


But now..........well, obviously my tastes have changed because I would not be writing this if they hadn't.


This soup is always best when you use a leftover ham carcass from a previous meal. Of course, split pea soup can be made without it but the ham adds that nice salty, smoky richness I love. 


I'm all about the pig.


Here is what you need:

1 ham carcass - mine was the bone and etc from a spiral ham
2 Tbsp olive oil
1/2 - 1 whole peeled and diced onion
1-2 garlic cloves diced
2 carrots, peeled and diced
1 russet potato, peeled and diced
1 package of dried green peas
7 cups water
1/2 cup heavy cream
hot sauce (optional)
diced ham (optional)
sour cream (optional)


Here is what you do:


On a large cutting board, peel and dice your garlic, onion, carrot and potato. 

In a large soup pot, heat the 2 Tbsp olive oil.  Add all your veggies and cook approximately 3 minutes or until onions start to become slightly translucent.  No need to get too crazy here - you will be cooking the soup for awhile so all of your vegetables will heat through.

Meanwhile, in a small colander, rinse and drain the peas.  Remove any peas that don't look good - ie - brown/cracked/just don't look right.

Add the peas, ham bone and 7 cups of water to the pot.  Lower heat to a simmer and cook approximately 1 1/2 hours.

Remove the ham bone.  If there is any meat left on the bone that is still salvageable, slice it off and , dice it and reserve on the side until soup is finished cooking.


Taste the soup at this point to adjust the seasoning.  You may need to add a little salt depending on how salty or not salty the ham is.  I always add some pepper and 3-4 dashes of hot sauce to give it a little something something.


Now, you have two options at this point. (1) Leave the soup as is  or (2) Puree the soup
I like to do a little of both.  I guess that would be option (3). 


Like I said before, I have texture issues.  I'm also not a big fan of pureed soups.  I need to chew my food - even if it is soup.  I take a potato masher and slightly mash some of the peas, potatoes, etc together to make the soup a little thicker. Not mashed completely mind you.  Just a little - maybe half of the veggies so you can still see chunks.  You can also use a handheld immersion blender if you have one and feel like washing another tool. For me, the potato masher is how I roll.


Now that you have mashed your veggies - or not - it is time to add the 1/2 cup of heavy cream and heat until soup comes to a slight simmer and thickens.  I think this step adds a certain amount of creaminess and richness, but, if you choose, you can leave the cream out. 

Now it is time to serve it up.


I like to add a little dollop of sour cream at the end and a little sprinkling of diced ham. 

And there you have it!  See those chunks of carrot and ham floating around?


Yum yum super yum!


Couple notes -


If you do not have a leftover ham bone you can still make this soup.  Substitue chicken broth for the water to give it some extra flavor, throw in some ham pieces or even some cooked bacon. 


If you are a vegetarian, eliminate the meat and substitute a good vegetable broth for the water.


You can add some additional vegetables like celery or peppers.  To make it thicker, throw in another potato or two.  You can also add some chopped jalapeno to make it a little spicier. 


Remember, it's your kitchen.  Everyone has different tastes, likes and dislikes.  Make it your own.


But try it - you'll like it!  Don't I sound like a Mom? 



Oh, and speaking of trying something that maybe you might not have liked before.  Here is what I had for lunch today...............

That would be a cold brussel sprout salad with dried cranberries and diced ham in a sweet vinaigrette topped with Manchego cheese.


Holy!! 


Whoever thought of having brussel sprouts - not cooked and in a salad?  It's a whole 'nother ball game my friend.  The brussel sprouts are nice and crunchy and not nearly as bitter as when they are cooked.


If you are feeling super adventurous but aren't "feeling" the pea soup, give this one a whirl................


 2 containers Brussels Sprouts - about 1/2 pound - stems cut off and leaves pulled apart
1/4 cup dried cranberries or your choice of dried fruit
1/2 to 3/4 ounce of Manchego* cheese


1 cup extra virgin olive oil
1 Tablespoon Agave Nectar* or honey
3 Tablespoons red wine vinegar (or your choice of vinegar)
1/4 teaspoon lemon zest
2 teaspoons fresh lemon juice
1 garlice clove minced
1 teaspoon stone ground mustard
salt &pepper to taste

In a large bowl, mix together the brussel sprout leaves, cranberries and about 1/2 of the manchego cheese.  I like to shave the cheese with a vegetable peeler so they are in long thin slices. 

For the dressing - whisk together the agave nectar, vinegar, lemon juice, lemon zest, mustard and garlic clove.  Slowly whisk in olive oil just until combined.  Adjust to your taste with salt and pepper. 

Toss salad with some dressing and enjoy!

As always - couple side notes:

You may not need all of the dressing so it can be stored in the refrigerator for about a week.

I added some diced ham since it was leftover from Easter.  I'm all about using up the leftovers!  I also threw in a handful of dried cherries since they were on hand. Otherwise, some sliced onion or toasted nuts would be great tossed in as well.

*Like I said above, the agave nectar can be substituted with honey.  I love to use agave (pronounced ah-GAH-vae by the way).  It is a natural sweetener. And, agave is the plant from which tequila is made.  How can you not love it?!  It's a wonderful ingredient.  It adds just enough sweetness without giving you that aftertaste that honey can leave behind.  The nice thing, too, is that it is pretty readily available now in most markets.  

*Manchego cheese is a Spanish sheep's milk cheese.  It is wonderful!  I used one that was aged 6 months, but you can use a 12 month for a stronger flavor. If you do not have Manchego, you can substitute a Pecoricno Romano.



I encourage you to get out there and try something new - or revisit a dish that you never used to like - maybe you will surprise yourself.  Maybe you have had all of the ingredients listed here but if not, vow to try at least one new thing, like the agave nectar or the Manchego cheese.  Variety is the spice of life.  You never know what you might be missing!