Split Pea Soup

"Peas are ancient. This we know, one archaeological find, in a cave on the border between Burma and Thailand, was carbon-dated at 9750 B.C. The first mention of eating dried peas, however, is from ancient Rome. Peas are a legume, and like their kin--lentils and beans--they maintain all their nutrients (which are substantial) and flavor when dried, even when stored for a couple of years at warm room temperatures.

Most dried peas, both yellow and green, are sold split, are very inexpensive, and, I think, as decorative as they are delicious. One suggestion states, keep them in a canning jar that has a rubber gasket, in a screw-top jar, or in a jar with a ground glass stopper and display them on a counter or shelf. Besides being attractive, this will also make you think of them some late fall or winter day when you want to eat something substantial but don't know what."
--excerpted from Arthur Schwartz's "What to Cook..."

Split Pea Soup

This is a very thick soup, but in no way a stodgy soup. Plenty of onion, carrot, and celery see to that. If you want, you can use a food processor not only to blend the soup at the end but also to chop up the veggies. We do not do either.

Serves 6 to 8

1 pound green or yellow split peas (2 cups)
1 cup very finely chopped carrot (about 2 medium or 3 small)
1 cup very finely chopped onion (1 large or 2 or 3 small)
1 cup very finely chopped celery (2 or 3 ribs)
7 cups water
1 large bay leaf
1 teaspoon salt
Freshly ground pepper

1. In a large pot, combine all the ingredients except salt and pepper. Bring to a boil, lower heat, cover, and simmer about 50 minutes, until peas are soft.

optional 2nd step. In two or three batches, puree the peas and vegetables in a food processor or blender or through a food mill.

3. Season with salt and pepper.

4. Return to a simmer and cook briefly to make very hot for serving. (The soup will keep for several days in the refrigerator, you can add extra water as you desire. We do not add any, simply reheating a bowl at a time.)

Variations: If desired, add a ham bone, smoked ham hock, or diced bacon to all the other ingredients (yes, the bacon will cook through in 50 minutes!). (The ham hock, on the other hand, will flavor the soup, but it won't really cook through in an hour, so have another meal ready for it if you chose the ham hock.) If not using meat, serve with a dollup of sour cream (daisy brand or another that has no extra ingredients added in, some have corn syrup added!)

Substitutions: This is a vegetarian soup and it has a clear, sweet pea flavor. The author prefers that to the meat-muddied soup, but chicken broth does add a depth that can be desirable. Use canned broth for some of the water.

We do not include the pepper or salt at cooking, preferring to add that seasoning at the table.

Optional Croutons:
Toast 1/2- to 1-inch-thick slices of bread on both sides, either on a baking sheet or toaster oven. Rub one side of the bread with a cut clove of garlic (we use powdered garlic), drizzle with olive oil, season with salt and pepper. Eat.
A Fresh Touch: Top with diced tomatoes, if you have them, and chopped garlic and olive oil.