thefoodlessprocessed

Recipes for soup made with the split pea abound, and are found in many and various American and European traditions. Lacking the ‘meaty ham hock’ many versions call for, (an item that I feel fairly certain is often less readily at hand than every other ingredient in this soup), Prosciutto di Parma is a sound replacement.

Less processed options for ingredients are: Split Green Peas, (See also Beans and Legumes), Prosciutto di Parma, Vegetables, Homemade Vegetable Stock, Organic Fresh Thyme, and Salted Butter.

Equipment

• a Deep, Heavy-Bottomed Pot of about 5-quart capacity: for example, an Oval Enameled Cast Iron Dutch Oven of a 5.5 quart (about 6.25 liter) capacity.
• a Food Processor and Blade Attachment
• a Flame Tamer (aka Heat Diffuser, Simmering Plate). The pot does not sit directly over the heat source. The soup is less likely to scorch as it simmers and cooks down slowly. Some versions of flame tamers are compatible with a smooth-top burner.
• an Immersion Blender

Ingredients

• 1 pound (454 g) of Organic Split Green Peas
• 4 ounces (115 g) of Prosciutto di Parma PDO
• Several Organic Carrots, washed, unpeeled, and cut in chunks
• 1 Large-ish Yellow Onion, cut in chunks
• 1 Stalk of Celery
• 2 liters (8 and 1/2 cups) of Homemade Vegetable Stock divided into two portions of 1 and 1/2 liters (6 and 1/2 cups) and 1/2 liter (2 cups). The recipe for the stock is through this link: Vegetable Stock.
• 3 Tablespoons (43 g) of Salted Butter
• 2 Bay Leaves
• the Leaves stripped from 2 Stems of Organic Fresh Thyme, and some more leaves to sprinkle on the individual bowls of soup if you wish
• Freshly Ground Black Pepper

Making the Soup

• Place the onion, carrots and celery in the food processor and chop them together to a fine texture.
• Melt the butter in the pot and add the vegetable mixture. Cook the mixture, stirring occasionally, until it softens.
• Meanwhile, grind the prosciutto in the processor–also to a fine consistency but not to a paste.
• Add the ground prosciutto to the pot and stir to mix everything together.
• Add the peas and 1 and 1/2 liters (6 and 1/2 cups) of homemade vegetable stock, reserving the remaining stock to add (as may be needed) if the liquid reduces too much before the peas are soft.
• Add the bay leaves, thyme, and some freshly ground black pepper.
• Place the pot on the flame tamer and simmer on the lowest heat, partially covered, until the peas and vegetables are completely soft. Stir the soup occasionally to make sure the solids are not sticking to the bottom of the pot and check now and then that the liquid is sufficient. As the peas cook they will swell and absorb the stock. If the soup becomes too dry and the peas are not yet fully cooked, add some of the reserved stock. An estimate for the cooking time is 2 – 3 hours.
• Remove the pot from the burner and use an immersion blender to blend the mixture into a coarse purée.
• If the soup is thicker than you would like, thin it with a little more stock. It will thicken as it stands if it is not served right away. In that case, add the needed amount of stock as it is reheated before serving.
• An optional garnish is a sprinkling of fresh thyme leaves over each bowl of soup.

Complimentary Combinations

Split Green Pea Soup

The Grant Loaf

Charcuterie/Cheeses/Smoked Salmon