California Farm Thick Pea Soup with Rye

Name: California Farm Thick Pea Soup with Rye
Total time: 97200 s
Yield: 4 people, 4 cups
Cuisine: American
Ingredients: 2 cups whole or split peas for thick cream soup; 1 leek or vidalia onion; 1 potato; 1 celerystalk or 2 lovage stalks; 1 white onion; 1 ham hock bone or pork shoulder blade, 1/2 pound meat attached; 7 cups water and 1 cup dairy or coconut cream; salt, pepper to taste; 1 Cup fresh Parsley; 1 Slice farm baked dark rye bread, or; 1 Slice farm baked rustic rye bread

Hobby Horseman @HobbyHorseman

California, United States

A winter classic! This soup is a great field hot luncheon to take in a thermos flask when working outside on a cold day.
Dried split peas are peas that have been halved, the outer shell removed, to speed up the drying process. Split peas take 24 hours to reconstitute, plus slow boil 3 hours in a dutch oven.
Whole frozen peas have their outer shells intact, more nutrients, are creamier, and don’t need soaking. Makes a hearty meal with fresh baked farm breads, especially rye breads.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

24 hour hour soak, 3 hour simmer

4 people, 4 cups

2 cupswhole or split peas for thick cream soup
1leek or vidalia onion
1potato
1celerystalk or 2 lovage stalks
1white onion
1ham hock bone or pork shoulder blade, 1/2 pound meat attached
7 cupswater and 1 cup dairy or coconut cream
salt, pepper to taste
1 Cupfresh Parsley
1 Slicefarm baked dark rye bread, or
California Farm Dark Rye Bread
1 Slicefarm baked rustic rye bread
California Farm Rustic Rye Bread
Cost: veggies $1, cream $1, pork $2, $1 per dinner

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Steps

24 hour hour soak, 3 hour simmer

1

To make a thick rich creamy broth: Rinse peas well, remove any pebbles or grit. Soak 24 hours in 7 cups of water in dutch oven. When soaked thoroughly, add pork bones with meat attached, bring to hard boil, skim off foam, low boil two hours. If using fresh or frozen peas, simmer 3 hours. Dispose of bones in garden fermenter, scrape meat from bones, chop fine and put back in soup. Simmer till thick.
2

Dice potato, leek, onion and celery stalk or lovage in equally small pieces, add with cup of cream or water to broth, cook 45 minutes.
3

Chop parsley fine, mix in soup, taste, add salt and pepper as desired. Serve with rustic farm rye bread or dark rye bread. Enjoy.

California Farm Rustic Rye Bread

Linked Recipes

California Farm Rustic Rye Bread

California Farm Dark Rye Bread

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on November 13, 2021 21:10

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.