Smokey Split Pea Soup
by JoSele Swopes
(Albuquerque, NM, USA)
Smokey Split Pea Soup
I grew up eating Split Pea my whole life and it is one of my favorite soups, my children love it too. I raised my children the same way I was raised you learn to eat what is put in front of you and you will never go hungry. This is what I call an accidental recipe, was making split pea soup one night and had some blue cheese in the fridge and thought I would add it to the soup just wondering what kind of flavor it would add to the soup...It was quite amazing and have been doing it ever since. Everyone has told me I ought to bottle it and sell it. The aroma is to die for.
Prep Time: 30 Min
Cook Time: 50 Min
- 2 pkg split green peas (1 lb pkg)
- 1/2 c green onions (bottom chopped)
- 1/2 c green onion tops (chopped set aside)
- 1 c carrot, sliced
- 1 Tbsp rosemary sprigs
- 1 pinch marjoram, dried
- 1/4 tsp cumin seeds
- 1 tsp thyme, leaves
- 1 Tbsp garlic, minced
- 1 tsp fresh ground pepper
- 5 chicken bouillon cubes (knorr)
- 1 pt heavy cream
- 1 c evaporated milk
- 5 oz blue cheese (dana blu crumbles)
- 2 tsp lemon juice
- 12 oz salt pork (sliced and cubed fine)
- 16 c water
Sort and wash your split peas put into a pressure cooker or you may wish to start cooking them in the morning as an all-day project (you may do that if you wish I do it that way also)
Cut up your Salt pork into small pieces and put it into the pot. Chop bottom of green onion and put into put chop up green onion tops and set aside. Add carrots, rosemary, marjoram, cumin, thyme, garlic, pepper, and Chicken Broth Boullion Cubes (Knorr) to the pot. Pour in Water, stir secure lid, turn heat to med/high...Cook under pressure for 30-40 min.
Return pot to stove turn burner to med. pour in milk stir constantly, then pour in heavy cream, stirring constantly, crumble in bleu cheese all around in the pot stirring as you go. turn the heat down let simmer for 20 min at the last 5 min add in the lemon juice and the onion tops and serve.
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