Making Pea Soup

[cigrmaster]

I am a huge fan of pea soup and make a pretty good one. Normally I will make a ham on the bone and throw that in, but tonight I am making it like my grandma used to. I am cooking a chuck roast( pot roast ) and will break that up and put it into the pea soup. It will be thick and hearty and loaded with soft melt in your mouth chuck meat. The chuck has been cooking for about 4 hours so another hour should just about do it. None of my kids like pea soup so this is all for me.

 

[gecko13]

I hear you Harris. I love lea soup and make it a couple times a year. My oldest son is the only one that will eat it with me. So for 2 or 3 days we feast on pea soup. Never tried it with beef. I usually put in some cubed ham, and/or a ham hock. Now you have me hungry for it. With a blizzard supposedly coming later this week, it might be a good time to plan on making a batch.
:puffpipe:

 

[bigboi]

yummm pea soup. I love me some homemade pea soup. The chuck roast sound delicious in it.

 

[wallace]

Big fan of pea soup too. If you're ever in California you've got to try and stop at Andersens Pea Soup restaurant. Delish! My wife got a recipe for their soup and although it ain't like momma used to make, it's a real good bowl of soup. +1 on the ham bone. We'll have to try it with the pot roast. That sounds interesting.

 

[puffy]

I guess this makes me the odd man out here.I agree with the kids though.I don't really like pea soup very much.

 

[Perique]

I've always had a fondness for pea soup.

 

[igloo]

Split Pea Anderson . 8 cups water

2 cups green split peas

1 rib celery, coarsely chopped

1 large carrot, chopped

1 small onion, chopped

1/4 teaspoon thyme

1 dash ground red pepper

1 bay leaf

salt

pepper

 

[brdavidson]

A French Canadian staple, if you ever get a chance to try some made by a true Quebeccer you are in for a treat.

 

[flyguy]

Here's my recipe:

Split Pea Soup

Prep Time: 15 Minutes

Cook Time: 2 Hours Ready In: 10 Hours 30 Minutes

Servings: 6
"This is a hearty pea soup in which dried split peas and a ham bone are cooked with carrots, potatoes, onions and a pinch of marjoram."

INGREDIENTS:

2 1/4 cups dried split peas

2 quarts cold water 1 1/2 pounds ham bone

2 onions, thinly sliced

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 pinch dried marjoram 3 stalks celery, chopped

3 carrots, chopped

1 potato, diced

DIRECTIONS:

1.In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.

2.Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.

3.Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

 

[cigrmaster]

The soup turned out great, so good that my oldest son who never ate it before had some and enjoyed it. I am eating some for dinner tonight and I am psyched. I of course had 2 big bowls when I first made it, one is never enough.
Those are some good sounding recipes guys, thanks. I am always up for making different styles. Next up on my soup list is going to be my moms French Onion soup. I have eaten this soup is too many restaurants to count and only twice did they surpass my moms. Both of those times I was in Paris and those were pretty freaking awesome. My mothers secret ingredient is a dollop of Courvoisier Cognac in the bottom of each bowl. It adds a kick that is very tasty. I also load the thing with huge amounts of Gruyère cheese. I prefer that most times but do go with Swiss once in a while.

 

[ohin3]

@cigarmaster: Dude that sounds so good. I always reach for some sort of salted, smoked or both pork product when I think of meat for pea or bean soup. Never thought of using rosted beef or beef soup bones.

 

[buster]

Anderson's is yummy stuff. I make a basic one like that then set out fix-n-s so people can add what they like. Such as bacon, cheese, ham steak cubed, red onion, croutons. I use to cook it with a smoked ham hock. Then I dated a vegetarian so the fix-n-s was a way we could both be happy. To tell ya the truth, vegetarian style with some chunks of cheddar is pretty freaking awesome!

 

[cigrmaster]

ohin, the chuck roast is perfect for the pea soup because no matter how long it cooks, the meat just keeps getting more tender, plus the fat of the chuck means flavvaa. I think you will really dig it if you try it. I would not use and eye round or rump roast, they are too lean and will get tough the longer you cook them.

 

[peckinpahhombre]

Cigrmaster, in light of your recent kidney stone issue, has it occurred to you how odd it is that you would start a culinary thread on the wonders of pea soup, of all things?
A coincidence? You be the judge . . .

 

[peckinpahhombre]

Ok, I see it now ... a smokingpipes.com recipe book . . .