Okay, I’ll admit it. When I told some of my friends I was going to write about pea soup they weren’t very excited. And Denny, my number one taste tester (of Two Men and a Mango fame), said he didn’t think it would photograph well.
I don’t know…what do you think? Ready for its close up? I admit, it’s not as tempting as some of my desserts, but boy is it good. And the kitchen smells great when it’s cooking. So give it a try and let me know what you think.
I’ve been growing Giant Oregon Peas this winter and have had a huge crop. They are so sweet you can eat them right off the vine. And I do. But I thought they would be good to top off the soup. The carrots were also ready and I needed them for soup, too.
1 package dried peas, about 2 cups
1 quart chicken broth
2 cups cold water
2 stalks celery, chopped (including tops)
1 medium onion, chopped
2 large carrots, chopped
1 ham hock (optional)
1/2 tsp dried thyme, fresh if you have it, but add more
1/2 tsp dried marjoram, fresh if you have it, but add more
dash of cayenne
1 bay leaf
salt and pepper to taste
Put everything into a large stock pot and bring to a boil. Cover and cook slowly on medium heat until all vegetables are soft–at least an hour. If you’re vegan (Janine http://www.lagunadirt.blogspot.com/ and Carey) you can omit the ham hock and use water instead of broth or use veggie broth.
Remove ham hock and bay leaf then use an immersion blender to puree. You could also do this in batches in a blender. I like to leave it a little chunky.
It should be thick and creamy when you’re done.
Add fresh peas to soup just to heat through–don’t overcook them!
Ladle into a warm bowl, season with extra black pepper if you like and enjoy!