Ingredients
1 Ham bone
(3) 16 ounce bags of frozen peas
4 large carrots
4 celery stalks
2 large onions.
4 garlic cloves.
Bunch of green onions
1/2 teaspoon dried thyme
Salt & Pepper
Serve with sour cream and croutons
Instructions
Put the (3) 16 ounce bags of peas into a strainer and rinse until the water clear. Pick over to ensure that there are no twigs or small rocks in there.
Peel and dice into small chunks: 4 large carrots, 4 celery stalks, 2 large onions.
Mince 4 garlic cloves.
Chop a bunch of green onions for serving and keep in the refrigerator for now.
Heat olive oil in a large stock pot or dutch oven. Saute the onion, celery and garlic about 5 minutes and then add:
48 ounces (3 bags) of strained split peas
1/2 teaspoon dried thyme
2 teaspoons salt
1 teaspoon pepper
Add enough water to the pot to cover everything and bring to a boil. You will probably add about 12 cups of water.
Add ham bone
Partially cover and simmer for 1/2 hour. Stirring occasionally.
Add carrots and diced ham (if you are using it).
Partially cover and simmer for another 1/2 hour, or until peas are soft. Stirring occasionally.
Take out the ham bone and strip off any meat, and return the meat to the soup.
Test for seasoning and adjust if needed.
Serve with chopped green onions, sour cream and croutons
Split Pea Soups
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Most Californian’s love for split pea soup started with one immigrant family, Anton and Juliette Anderson. Thank God for our acceptance of immigrants. If we could only learn from our own short history and welcome immigrants today instead of threatening to wall them off.
Oh well, enough of that. We are here to talk about split pea soup. The Anderson’s opened a cafe in Los Angeles in the 1920’s. Anton’s brother opened a business in a Danish settled town called Solvang and they visited often. Anton and Juliette eventually grew tired of big city life moved up to Buellton and opened a business that is known today as Split Pea Anderson’s.
As kids, many Californians remember taking the trip with the family to Solvang and Buellton to enjoy a day in a Danish town and a bowl of Split Pea Anderson’s unforgettable soup. The Ducks at Duckinapot decided to bring some of those memories back with a Split Pea Soup recipe of our own. It is bit different than the Anderson’s recipe. Their recipe mashes and strains the soup and vegetables together to create a smooth texture. At Duckinapot, we decided to keep the celery, onion and carrot chunks in our soup. We also wanted to add hearty pieces of ham in the soup to give it a surprise in every bite. Since we made a bone-in Easter ham last week, we added the ham bone to give it an extra layer of taste. We hope you enjoy it.
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