Showing posts with label Jack Rabbit peas. Show all posts
Showing posts with label Jack Rabbit peas. Show all posts

Tuesday, February 2, 2010

Split Pea Soup and NEWS!

News first!!

Today is the official release day for Krista's newest book - THE DIVA PAINTS THE TOWN. I know I can't wait to get my hands on a copy. I love this series!

I know Krista will be talking about it a bit more on Saturday, but I didn't want the day to pass without acknowledgment!

Congrats Krista!


My family loves split pea soup. I started the girls on it very young before they were old enough to think that eating something green was yucky. It worked for broccoli, salads, and other good-for-you foods, and now my daughters are all happy veggie eaters and they all love split pea soup. My youngest, the vegetarian, has been after me to come up with a version that doesn't use a hambone as its base, but I haven't managed that yet. Soon, I hope. And if it's a success, I'll post it here. But I can't imagine a great pea soup without delicious ham undertones....

Anyway, my mom was the one who first suggested I make this. I had no idea how. She told me to buy Jack Rabbit brand peas, and just follow the recipe on the back of the bag because it was the best. There was no way I believed that a recipe from the back of a cellophane bag would be any good, but it was fabulous. I've modified it a bit since then, but the Jack Rabbit recipe is still pretty excellent. If you need peas, pick up a bag of that brand and follow it to the letter. You won't be disappointed.

Here, however, is my modified version. I've added a bit more water, simmered a bit less time, eliminated an ingredient or two and traded garlic powder for fresh minced garlic.

Personally, I think this is the best pea soup on the planet. Perfect for this weather, perfect to serve at SuperBowl parties ("Soup"-erbowl ... get it?), and just great for bringing back that great feeling of home and warmth and comfort.

Split Pea Soup

16 oz bag of peas
2 chicken bouillon cubes
4 quarts water
1 large onion, chopped
2 garlic cloves crushed, minced
1 ham shank (or butt, if that's what you have)
1/2 tsp oregano
1/4 tsp pepper
1 bay leaf
Carrots (I like the baby carrots that come cleaned and pre-peeled)

Wash peas and pick out any bad ones.
Combine peas, water, ham shank, onions, bouillon, oregano, pepper, bay leaf, and garlic in a deep soup pot. Bring to a gentle boil and then simmer for about an hour or so. Remove shank and trim any meat off (this is a great time to snack!). Cut this meat into bite-size pieces and return to the pot. Add carrots. Simmer again, uncovered, for about another hour and a half. Remove the bay leaf before serving.

I used to simmer it for 2 and a half hours the second time, but then the soup gets really, really thick. I like thick, but, this was a bit too much. Keep an eye on the pot after an hour and judge appropriate simmer time for yourself.

Yum.

Enjoy! This is a great soup to sip while reading mysteries. Trust me!
;-)

Julie

* * *
I'll bet you thought I forgot about the truth and lies.... and I almost did! Here's a reminder of what my "claims" were:

1 - FALSE - although I did buy a goldfish for my fraternity initiation, I did not have to swallow it! Whew!!
2 - TRUE - I have Synesthesia. My youngest shares this "affliction," but I wouldn't trade it away even if I could. Life is so colorful this way ;-)
3 - FALSE - Never met Christian Bale. Never tried to be an extra in Batman. But a lot of folks around here did try to get in and we know a few who succeeded.

Hope you're enjoying our "tall tales"!