Late November days, often with fog as “thick as pea soup”, give way to split pea soup cravings. After Thanksgiving exigencies, I am happy to rein it in with a simple supper of split pea soup and bread.
Growing up in the American South, I savored ham hocks that were used abundantly to season greens, beans, peas and soup. Quintessential soul food, I’d watch my father pick away at a ham hock served on a bed of seasoned greens. Ham hocks are pig joints. Though laden with gristle and fat, the flavorful bone provides a delicious stock, wonderfully complementary in split pea soup. Smoked turkey legs or wings, I’ve found, are excellent substitutes for ham hocks.
The addition of balsamic vinegar and tarragon or rosemary, transforms this simple pea soup from everyday to sublime.
Split Pea soup thickens considerably after being refrigerated. To reconstitute, you may want to add additional water to the soup when reheating.
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
Once again, I’m late to the party, waving my freak flag. My favorite food and writing bloggers pump out relevant blogs several times a week–how do they do it? These days between exhausting road trips taking care of family matters (er, drama), insuring my third and final edit was returned squeaky clean (wine, please), and squeezing in basal cell skin cancer … Full recipe post »
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