Green Split Pea Soup

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This is probably the first thing I learned to cook.  Since I was a young child, my family visited the Andersen's restaurants, famous for their split pea soup,on a regular basis.  I can proudly say I have managed over the years to outdo their famous recipe.  My Mom and Dad each had their own translation, and I guess this is an amalgam of the three of us.  This is a savory mirepoix based soup with pork.  I prefer the consistency of this soup to be like drying concrete; the thicker the better.  Like most of my recipes this is an all-day project, but don't worry, most of the work is just simmering.

Once you have reached the consistency you want, run it through with an immersion blender (preferred method) or a mixer.  Then the final seasoning meat is added and heated through prior to service.  This pairs up nicely with a grilled sausage and rotkohl (sauteed red cabbage) or sauerkraut.  Certainly it will benefit from a crusty baguette or toast points (the garnish in the photo is a round cut out from a piece of sourdough).

 This has a bolder and stronger flavor profile than some may be used to (welcome to my world) so feel free to adjust according to your tastes.  This is just my favorite.

THE RECIPE

2 # green split peas
Filtered water, as needed

1 oz EV olive oil
4 cloves garlic, minced
6-8 stalks celery hearts with leaves, small dice
2 med. onions, small dice
2 carrots, small dice

2 # meaty ham bones or smoked ham hocks
1/2 bunch flat leaf parsley, minced
6 dried bay leaves
2 T dried oregano
2 T dried basil
1 dash sea salt (start slowly, as the smoked pork and ham will add salt as well - you can always add more if needed)
1 t ground black pepper

1 # diced ham or one package salt pork, rendered and diced

Suggested Garnishes:
Dry sherry
Crisp minced bacon
Spam, small dice
Fresh basil / oregano leaves, chiffonade
Parmesan croutons
Toast points

Soak split peas in filtered water overnight - cover with at least one inch of water, and add as needed.  The peas will double in size.

Early the next morning, warm a large stockpot over medium heat and add oil, garlic, celery, onion, carrot and sweat for five minutes.  Add all other ingredients up to salt and pepper.  Add water as needed; you should again have at least an inch of water over ingredients.  Bring to low boil, reduce heat to simmer and partially cover.  (If you use a heat diffuser, you will increase heat a bit and run less risk of sticking on the bottom of the pot.)

Simmer, stirring occasionally, four to six hours maintaining a temperature of 145°, until a fairly thick consistency is achieved.  If the soup sticks to the bottom of the pot, lower heat but do not scrape it.

When a thick consistency has been achieved, remove from heat.  Remove soup bones and bay leaves.  Blend into a smooth consistency with immersion blender of mixer.  Return soup to low heat and add ham or salt pork and heat through.

Taste and re-season as needed.  Serve into individual bowls with preferred garnish (I recommend the dry sherry).

For reheating, if the cold soup is thicker than you would like, just add a bit of water or chicken stock to regain desired consistency.

Yield: approx. 6 Qts.