Description Edit

To make pea soup, you need split peas, water (or stock, or course), and croutons. Everything else is a luxury. Some of those luxuries are detailed in the variations, but you can combine them as you like.

  • Contributed by Catsrecipes Y-Group
  • Source: How to Cook Everything
  • Typed by: Susan
  • Time: at least 1½ hours
  • Makes 4 – 6 servings

Ingredients Edit

Directions Edit

  1. Begin by cooking ham, prosciutto or bacon in olive oil until fairly crisp.
  2. Remove the meat and set aside.
  3. Cook 1 medium onion, minced, in the fat remaining in the pan until softened.
  4. Combine the peas and the stock or water in a large, deep saucepan or casserole and bring to a boil over medium-high heat. When the mixture boils, turn the heat to low and carrots.
  5. Turn the heat to low, cover partially, and cook, stirring occasionally, until the peas are very, very soft, about 45 minutes to 1 hour. Hold the carrots aside
  6. Add the carrots then mash the mixture with a fork or potato masher, or put it through a food mill or strainer, or puree it carefully in a blender. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding).
  7. Reheat, adding more stock or water if necessary to achieve the consistency you like.
  8. Season to taste and serve with ham or bacon and croutons.
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