Cozy Cameo: Golden Split Pea Soup, Handed Over

Cozy Cameo: Golden Split Pea Soup, Handed Over post image

What a beautiful thing a simple bowl of soup can be
Heartwarming and spirit warming
Soothing and savory
Velvety, golden, flavorful liquid
Simmered gently under love’s watchful eye
Becomes full with the essence of nurture
An essence the heart will not deny
Golden, nourishing, flowing morsel
Ladled with care into a rustic bowl
Gets handed over from my hands into yours
To give uplift and warming comfort to your soul

Split Pea Soup

Split Pea Soup

Split Pea Soup

Split Pea Soup

Taste what’s good and pass it on.

Ingrid

Split Pea Soup

Golden Split Pea Soup with Smoked Ham and Crispy-Fried Onions
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(Serves about 4)

Ingredients:

1 tablespoon butter
1 tablespoon olive oil
8 ounces (about ½ pound) smoked, Black Forest ham, diced small
½ teaspoon dried Marjoram
¼ teaspoon black pepper
1 small onion, diced
1 carrot, peeled and diced
1 rib celery, diced
2 cloves garlic, chopped
1 ¼ cup yellow split peas (dried), picked over and rinsed in cold water
5½ cups hot chicken stock
1 teaspoon lemon juice
1 tablespoon fresh parsley, chopped
• Crispy-Fried Onions (recipe below), as garnish

Preparation:

-In a large non-stick pot set over medium-high heat, add the butter and the olive oil; once melted together, add in the diced ham, stir, and allow to crisp up a bit for a few minutes; once browned and crispy, add in the marjoram and the black pepper, stir, and then add in the diced onion, carrot and celery; allow the mixture to sauté for a few minutes until the vegetables soften a bit, and then add in the chopped garlic; once the garlic becomes aromatic, add in the yellow split peas, and stir to incorporate them into the ham/vegetable mixture; next, add in the hot chicken stock, stir once more, and allow it to come to the boil; once it comes to the boil, adjust the heat to low/medium-low, cover with a lid slightly askew, and gently simmer for about an hour, until the split peas begin to break down and thicken up the soup; after an hour, or once all peas are pretty well broken down, turn the heat off from under the pot, and just allow for the soup to set for about 15-20 minutes longer; finally, add in the lemon juice and the fresh parsley, stir to combine, and ladle the soup into bowls, and garnish with the Crispy-Fried Onions.

Crispy-Fried Onions ingredients:

• Peanut or vegetable oil for frying (about 2 cups worth)
½ onion, cut in half again, and sliced very thinly
¼ cup flour
¼ teaspoon black pepper
¼ teaspoon salt, plus a couple of pinches, divided use
¼ teaspoon paprika
1 teaspoon fresh parsley, finely chopped

Preparation:

-Begin by slowly heating up the oil in a medium-sized pot (bringing it to about 350 degrees), while you prepare the onions.

-In a small dish, add the flour, the ¼ teaspoon black pepper, ¼ teaspoon salt and ¼ teaspoon paprika, and mix together with a fork; set aside for a moment.

-In a medium-sized bowl, add in the sliced onions, and a pinch of salt; next, sprinkle the sliced onions with the flour mixture, and toss the slices well to coat; once the oil is hot, add the onions, working in batches, to the hot oil, and fry them for a few moments until golden-brown and crispy; with a slotted spoon or wire spider, remove the crispy onions from the oil, and place onto a paper towel to drain, sprinkling them with a pinch of salt to season while still warm; repeat the process until all onions are fried; once fried, finish them by sprinkling over them the chopped parsley and tossing it with the onions, and set aside to use as garnish for the soup.




{ 7 comments… add one }

  • kale October 1, 2012, 3:09 pm

    i absolutely love crispy fried onions, especially on salads. but i must try it on soups, too. this soup, to be exact!

  • Kari@Loaves and Dishes October 3, 2012, 4:26 pm

    I love pea soup, I actually just had some for lunch today. The onions… I think I would do at least 2 onions, because after snacking on them I don’t think there would be any left for the soup.

  • Peggy October 13, 2012, 9:05 am

    What a beautiful split pea soup! And I absolutely love the addition of the crispy onions for garnish =)

  • Yumi November 18, 2012, 3:31 pm

    I am making this again for the second time! I have doubled the recipe because last time I felt we ran out WAY too soon! I cannot seem to find yellow split peas in Dallas, TX so I went with regular ol’ split green. Still is very yummy and filling just for a meal on it’s own. I love the flavors together and how it makes my house smell so warm and cozy! I have shared this recipe with all my friends who love to cook! Thanks!

    • The Cozy Apron November 18, 2012, 5:55 pm

      Yeay, Yumi! Soup goes far too quickly in our home as well, especially in these colder seasons. So glad you’re enjoying this recipe; and you’re absolutely right when you say that the cooking of it makes the house smell warm and cozy – that’s exactly what it should do! Thanks for passing along the recipe to your friends, too.

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