January 13, 2005
Pea soup
(Category:
Snooze Button Dreams
)
We had Lovely Wife's homemade pea soup for dinner last night. Mmmmmmmm. Most of you have probably never had homemade pea soup; it's a vanishing art here in the States. Lovely Wife makes her soups old school style. She starts with a big pork butt bone, does some magic thing to get the flavor out of it, strips the meat, slow cooks the dried split peas, hand mashes the stuff and oh my Lord is it good stuff.
But it's more than just a fantastic dinner. You see peas, like their cousin beans, are a musical fruit. Pea soup for dinner means more than just a delightful repast. For a person like me it means ammo.
My strike runs are already planned. There'll be some cubical bombs dropped today.
Oh, yeah!
Posted by Jim | Permalink
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I love split pea soup, but I confess I've never had homemade. Would you ask LW to submit it to the Carnival of the Recipes?
I'll ask her, Victor. It's not a question of sharing, it's a question of if there's a recipe. Like I said, she cooks old school.
I am not using recipes.....soup is one of the easiest things to do.Go get some marrow bones or a ham bone (I buy butt or picknick roast,or what they call it, make a meal and safe the bone),put them in a big ole pan (I think mine is like 2 quarts)with water and boullion cubes (Knorr Beef,2 of'm),boil up and reduce to a simmer for a few hours (usually like 3) till all falls off the bone,get the bone out,add 2 16 ounze packs of dry split peas (don't aok them first,whoever put that on the pack is full of crap!),simmer till all is soft and mushy (probably about 2-3 hours),add any meat thats left from the bone and if you want (I do that sometimes) add two or three big potatoes (peeled and cut into cubes).Some people add carrots and or soup greens,I don't do that.Don't like it.
Best if made the evening (start at 3pm or 4pm its done by 10pm) before,let it cool down all the way (don't put it in the fridge,thats just nasty!!!) and then the next day warmed up.Left overs can be frozen for MONTH!
So now go ahead and win a prize....:-)
I did before with my goulash (REAL GOULASH,Hungarian style) recipe.The radio station picked it as best recipe and I got a 150 Dollar gift certificate to PF Changs and 5 tickets to Sesame Street show!LOL
Oh and btw.....the basic to make the boullion is good for ANY kind of soup!
I start ALL mine that way.
Thank you, LW; that made perfect sense. And Jim, I know all about old-school cooking. In my Carnival/recipe submission, I mentioned I've never measured a single thing when making beef medallions in a mustard-cream sauce (for two). It comes out awesome every time.
YW Victor.
I don't like messuring or following recipes.It makes it difficult to describe them to others,but then again,if you ALWAYS give your recipes away then they won't be special anymore.:-)
Its...weird.....but I can't even follow a recipe!Even a pack of Mac-a-cheese I m ess up!LOL