If I can remember the receipe it's gotta be good. The Joy of Cooking 75th Anniversray edition version of this is made with a ham hock. Well, I skipped that, but if you want to include it there are instructions about removing it after the peas are cooked, chopping up the cooked meat to add back at the very end. (We sprinkle in smoked salmon.)
Cooking the Split Green Peas:
- 2 cups picked, rinsed over and drained. Put 8 cups of fresh water in a tall stockpot. Add a sprinkle of salt to compensate for lack of ham bone, cover and bring to boil. I stirred occassionally until it was rolling, then lower to simmer and keep the cover on. Simmer for an hour.
Rest of ingredients to chop up:
- 2 cloves of garlic
- 1 onion
- 2 carrots
- 2 ribs of celery
After the peas have simmered and hour, they should look and feel cooked. There will be foaming and some may start to disintegrate. This is all good. At that point at the chopped up veggies and stir in.
- Bay leaf
- 2 tsp. parsley
- 1 tsp. marjoram
- 1 tsp thyme
Let it all simmer, at least an hour, more if you can. We had small bowls after dinner, the rest was cooled on the counter and transfered to two lidded glass bowls. Amazing how you can get a rich, hearty soup without adding cream. Give it a try! I had 3 cups of peas so I added extra water and vegetables. This freezes great.