This is a traditional split pea soup made with a ham hock.
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A honey baked ham bone will work just fine. The soup may be a tiny bit sweeter, rather than smoky...but that's okay. Sometimes I just use leftover ham (from a baked ham) if that's all that I have when the mood strikes me to make this soup.
Just make sure the bone fits in the pot you are using before you get started. Good Luck! Let us know how it turns out for you.
Using Rouxbe's chicken stock, this soup turned a cool fall evening warm cozy. I did make a mistake with the ingredients, in that I used fresh hocks, not 'ham' hocks, but compensated by adding a hot Portuguese dry smoked sausage I had in the fridge, which made up for the missing 'smoked ham' flavor. Accompanied by a baguette, it made for a simple, yet delicious meal.
This soup is under the section called "recipes". When I type in soup, pea, split pea or even bean, it does come up for me. Is this what you mean by "how come this one's not on the list of the video recipes"?
This is the perfect soup for this time of year!
The consistency of many split pea soups is quite thick. Ultimately, the final consistency of most soups, especially thicker soups such as this one, is up to the cook. If you like a pea soup that is thinner, simply add a bit more stock or water. Cheers!
I use a smoked ham hock stock for cooking beans and collard greens for summertime BBQ's. The flavor is so wonderful. For some reason, I never thought about using it in my split pea soup.
I really like the finely chopped vegetables in this soup. It provides flavor without compromising the smooth texture of the soup.
Is there any particular reason that you used grapeseed oil (rather than olive for this recipe? The temperature seemed low enough that the oil smoke point would not be much of a factor. I do have grapeseed oil on hand (it was an impulse purchase), but I don't really understand why this oil may be preferable to other more common pantry items.
In general, I would love more information about choosing oils, and also which oils may be reasonable substitutes -- especially for accommodating guests with cholesterol concerns (i.e.: is it ok to use a high heat safflower oil and maybe a butter flavoring rather than Ghee for a curry?). I did see the smoke point guide in tips and tricks. Are there other areas on this website with additional information to address these issues?
Ah yes the world of oils is rather endless. In fact, there are some books that are entirely dedicated to the subject. However, in the end a lot comes down to personal preference. For example, if you want to use a more neutral tasting oil rather than buttery ghee when making curry, then that is up to you. I use ghee as I like the layer of flavor it adds.
If you search "oil", "grapeseed" or "olive oil" and then go to the "dicussion tab" you will find quite a few rather lengthy discussions on this subject. Cheers!
I made this last night, I could not sleep, and took some to work with me today.
The perfect dish for a lousy cold and snowy day in Minnesota. It took two hours to drive in today, normally 35 minutes but having this for lunch perked me up.
I used some ham I had frozen from Christmas. Lunch for the week has been decided upon...
If I'm using left over ham and want more flavor, I fry black pepper bacon, crumble and set aside. Then use 3T of the grease to cook the vegetables. Finish the soup with the crumbles. Sooo good. I've been caught sopping up the last morsel in the cooking pot.