My partner has been making split pea soup for many years from a recipe in Joy Of Cooking, a book given to him by my dad in the early ’90’s. He grew up next to a large french community in Winnipeg and learned to love the French Canadian tradition of split pea soup. This weekend he had a hankering.
Split Pea Soup
- 2c split peas
- turkey carcass or ham bone (he added a smoked leg of turkey today)
- 1/2c onions, chopped
- 1c celery with leaves, chopped
- 1/2c carrots, chopped
- 1 clove garlic
- 1 bay leaf
- 1/4tsp thyme
- dried scotch bonnets (or a dash of cayenne or a pod of red pepper)
- 2tbsp butter
- 2tbsp flour
Cover split peas with 10c water, add turkey carcass or ham, cover and cook about 2 1/2 to 3 hours.
Add onions, celery, carrot, garlic, bay leaf, dried pepper. Cover and simmer for 1/2 hour or until tender.
Remove meat bones.
Melt butter and stir in flour until blended. Add a little of the soup mixture slowly. Cook and stir until it boils, then stir into the rest of the (reheated) soup.
Big yum! What a fabulous soup for an end of winter (fingers crossed) day.