I split. You split. We all split for split pea.
Some of my fondest memories are of sitting on our back patio in Mississippi with my Mom, shelling peas. It was a spring tradition, and I looked forward to it every year.
And I still do. Even though in New York the spring temps aren’t as warm as I would like, shelling peas with the kids on the front porch is a must.
And so is making Split Pea Soup.
My recipe follows the traditional process of boiling the ham and ham hock for a couple hours, then reserving the ham, throwing out the hock, and boiling the split peas until on the line of mushy.
I love for my split pea soup to have a velvety texture. I blend the solids in a blender, then push trough a chinois to achieve the exact creamy, velvety texture that I’m after.
I dice up the ham finely, add the fresh peas, and the end product is the perfect Split Pea Soup.
For the complete recipe, click here.
Mmmm. Mmmm. Good!