Abstract:

Ok, when was the last time you had a brimming, hot bowl of split pea soup? Alright, now everyone that gets their split pea soup from a can please put your hand down. Wow, not many left huh? Well, that's a shame because homemade split pea soup is a real treat. It's not at all difficult to prepare; but cooking the right ingredients the right way swaps out "just ok" for descriptors like "hearty," satisfying," and "fantastic". The way I do split pea soup means starting with a slow cooker stock based on smoky pork hocks originating from locally-raised pork. Fresh veggies sweat in butter and herbs make for the kind of savory foundation where a half pound of dry legumes can't help but end up being tasty.

Purpose:

For me soup is a little bit like jazz. It's made a little different every time; and while a recipe, like sheet music is sufficient to carry the tune, a recipe doesn't really shine until a guy puts down his notes and starts to wing it. So while this isn't exactly the first time I've made this recipe, it is the first time I've made this recipe in this specific fashion, so you'll have to forgive me if you were looking for a bit more predictability (anyhow, we had a proper beta recipe last week, people).



Much like potato soup, a lot of what makes split pea soup work so well hinges on said soup's consistency. The best way to hose up a soup is to throw it all in the pot, turn up the burner, and cross your fingers. I know there are Crock Pot recipes for s.p.s.; and I've got nothing against slow cooker soup. However, for this here soup, I really don't dig a straight slow cooker method and that "cruise-control cooking". Dried legumes on thier own can be overwhelmingly earthy and as they begin to break down in the simmer, they have the potential to really muddy up a soup. To remedy this problem, we need to add flavors in layers and at different times to ensure that ingredients retain their identity, so that eyes and tastebuds alike can enjoy and understand what's going on in every spoonful.