Recipe by San Marcos Sunshine
There's a California restaurant famous for pea soup. Unfortunately, it’s a sorry excuse for what I consider GOOD pea soup, so here's the recipe I'll use in my "Never- to- be- Restaurant". How hard can it be? I serve this with Ham Dumplings, recipe to follow.
Top Review by sugarpea
I plan to frequent your "Never-to-Be Restaurant", San Marcos Sunshine, if the split pea soup is any indicator of the quality of food offered there. I can't think of a thing this soup is missing and the ham dumplings are positively inspired. I'll double them next time as they were most popular. I used the ham hock, chicken broth, and sausage options and wouldn't change a thing.
- 2 tablespoons butter
- 2 medium onions, finely chopped
- 3 medium carrots, finely chopped
- 1 stalk celery, thinly sliced
- 1 medium potato, diced (1/2 pound)
- 1 meaty ham bone or 1 smoked ham hock, about 3/4 pound
- 1 (12 ounce) package split peas, rinsed & drained
- 1 (12 ounce) bottle beer (or 1-1/2 cups chicken broth)
- 6 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 2 teaspoons mustard seeds, crushed
- 1⁄8 teaspoon ground cloves (or allspice)
- 1⁄8 teaspoon cayenne
- 1⁄2 lb beef frankfurters (optional) or 1⁄2 lb cooked mild sausage, sliced 1/2 inch thick (optional)
- 2 tablespoons cider vinegar
- 1⁄4 cup chopped parsley
- 1⁄4 cup sliced green onion
- 1 cup finely chopped ham, from the soup
- 1 egg
- 3 tablespoons flour
- 1 pinch baking powder
- 1 pinch baking soda
- 2 tablespoons chopped peanuts
- chopped parsley
Directions See How It's Made
- In a 5-1/2 quart kettle over medium heat, melt butter . Add onions, carrots and celery and cook, stirring occasionally, until vegetables are soft but not browned.
- Add potato, ham bone or hock, split peas, beer, water, and spices.
- Bring to a boil, cover, reduce heat, and simmer, stirring occasionally, until ham and peas are very tender, 2 or 2-1/2 hours.
- Remove ham bone and when cool, pull off meat discarding fat, skin and bones. Reserve 1 cup of ham for dumplings, and return the remainder to the soup.
- Add the optional franks or sausage and reheat. Blend in vinegar. Taste and add salt if desired.
- Stir in parsley and green onions.
- Serve very hot in warmed bowls.
- When reheating leftovers, add water or more beer to thin if desired.
- Directions for Ham Dumplings:.
- Put about 1 cup of finely chopped ham in a small bowl. Stir in egg, flour, baking powder & soda. Divide into 8 mounds and shape into meat balls. Make a hollow in each with your finger and fill with a rounded ½ t. of chopped peanuts. Reshape into a ball and roll in chopped parsley.
- Reheat soup and simmer dumplings on top of soup for 10-12 minutes. Place a dumpling in each bowl and ladle soup over the top.