Split pea soup...

[crafty_packrat]

Made split pea soup today with salt pork I got from the farmer's market -- I used this recipe from epicurious, but omitted the salt for obvious reasons.

It's pretty tasty. I'd make it again, but only on the weekends, because it took almost 4 hrs to cook properly.

Comments

[laughingrat]

That's interesting--I made my first split pea soup last week, but the more standard version, with green peas and emphasis on celery. Tasted like split-pea soup, kinda thing. The one you linked to is spiced very differently, and I'm tempted to try it just out of curiosity.

[crafty_packrat]

You know, I have no idea how the split-pea soup I had as a kid was spiced, but this tastes like peas and pork anyway, so no problems there...

split peas

[texasgrandma]

Although split peas should not need soaking unless they are old, it doesn't hurt to presoak. You could put them in water and in refrigerator in the morning and then cook later. Just make sure not to add anything with acid (lemon, tomatoes, vinegar and such) until after the peas are done. Acids slow down the softening of the peas.

Re: split peas

[crafty_packrat]

These peas were only bought a few weeks ago (though who knows how old they were before they were bagged up), but if I do it again, I'll probably pre-soak them.

It's a pretty tasty recipe for all that.