~ Mary ~
After such a great string of weather, this week has been a rude awakening as to what’s reality, and what’s in store these next several months. It’s time to hunker down and no better way than with a bowl of soup.
Last year there was a cute article in the Chicago Tribune about how, as a little girl, this author traveled to in-laws on the East Coast and was served a fancier Dutch version of Split Pea Soup called Snert and it “…cemented a fondness for “fancy” food forever.”
I’ve never, ever been a big fan of Split Pea Soup, but the story and this recipe changed my mind, and I hope it will do the same for you. Last year I had sausage on-hand , this time around I did not, but wished I had. Sausage, after all, makes everything better!
Take the Bone from a Smoked Ham that you’ve devoured. Smoked Turkey Legs work just as well. Put it in a large soup pot and cover with chicken broth. Add some rough cut carrots, celery and onions. Simmer the hell out of it for a few hours. Strain the broth. Cool the carcass or bone and peel off any meat. Discard all the other stuff.
Place broth and meat back into soup pot and add:
1 lb cleaned dried Split Peas
More chicken stock to bring the broth up to 2 quarts
2 Chopped Carrots
2-3 Cups Celery Root Cubed Rutabaga works too
1 Large Onion Chopped
4-6 Stalks Celery Chopped
1 lb Sausage sliced
Handful Chopped Fresh Parsley
1 tbsp Dried Tarragon
Fresh Ground Black Pepper
Clean and slice 3-4 Leeks and saute in a little butter until limp then add to pot.
Allow soup to simmer gently until beans are cooked through and have started to thicken the broth. You can actually leave this soup go for a few hours if you wish.
Just before removing from heat add:
2 tsp Liquid Smoke
When ready to serve fill each bowl with cleaned chopped
Ladle soup over spinach which will cook it slightly. Serve with a rustic bread and some awesome butter.