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

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

goodness goes in

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.

Adjust seasonings.

Big yum!  What a fabulous soup for an end of winter (fingers crossed) day.

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