California Farm Thick Pea Soup with Rye
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.
California Farm Thick Pea Soup with Rye
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.
Cooking Instructions
- 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.
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