The stock is a simple, slow simmering of a ham bone from a baked ham, with carrots, onions, and celery plus a few peppercorns and a bay leaf. When the meat's falling off the bone, I remove the bone, take the fat and the meat off, skim the stock, and return the bone to the stock and keep simmering. I shred the trimmed ham and reserve it.
For the soup:
1 lb split peas, sorted and rinsed
a couple medium onions, chopped
a couple medium carrots, diced small
a couple ribs celery, diced small
2 quarts of the ham stock
Sweat the onions in a little butter, then add the beans and a bay leaf. Bring to a boil and immediately reduce heat to a bare simmer. Simmer for an hour and a half. Remove any scum from surface.
Add reserved ham, carrots, and celery to the mixture, return to a simmer, and simmer for 45 minutes.
Fresh marjoram can be added at the end, or fresh oregano, or actually any fresh herbs that you think would rock your world. Serve with small, crunchy croutons.
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I have made this 100 too many times...know what you are up against.....aside from being one of the tastiest things around...it is also one of the nastiest stocks to look at...IMO.....your photo is AWESOME....10. for sure! Great editing. Funny....first I thought it was a wooden spoon.....upon second glance......
Interesting image. Sure doesn't make me hungry looking at it, but the colors and textures are intriguing none the less. Bumping up a bit as I was probably too harsh on it the first go through.
The processing just makes this look evil, like something that would come out of Mr. Dahmer's kitchen, The flecks of color rising out of dark broth, with the fractal sheen of fat dancing across the top. Ill bet it smells great, but the processing makes me think that Kosher might be a good idea.
Since this really doesn't look that appetizing, and someone has already made a comment to that effect, I want everyone to know that we ate the split pea soup last night and both agreed that it was the best ever! Thanks for all the cooking you do, sweetie :-)
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