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Yellow Split Pea soup with Pork Belly {2 recipes}


Comfort from my soup repertoire where my Italian roots merge with my Quebecois cooking touches.
Slightly different then most...this classic is varied with cured Pork Belly to add an extra twist.


Yellow Split Pea soup 
with cured Pork belly
Quebec specialty { "Soupe aux pois" }

serves 8-10 persons


INGREDIENTS:
(American / Metric measures)

. 1 lb. (454g) dry, split yellow peas

. 2 Tbsps. (30ml) unsalted butter
. 2 Tbsps. (30ml) grapeseed oil
. 1 large, sweet onion, finely chopped
. 1-1/2 cups (175ml) carrots, (about 3 medium size carrots) cubed small
. 1-1/2 cups (175ml) celery stalks, (about 3 medium size celery stalks) cubed small
. 8 cups (2L) chicken stock
. 4 cups (1L) water
. 1/2 lb. (250g) cured, skin on, Pork belly ham 
. 2 Tbsps. (30ml) Maple syrup
. 3 large, dry, laurier leaves (aka bay leaves)
. 1 tsp. (5ml) dried marjoram  


PREPARATION:

1. Rinse the yellow split peas a few times before soaking them into a large bowl of water for about 6-8 hours.
2. In a very large pot, melt together the butter and oil on MEDIUM heat.  Sauté the onions for about 10 minutes.  Add the chopped carrots and celery.  Cook and stir for about 5 minutes.
3. Add the drained peas and stir.  Raise the heat to MED-HIGH.  Pour the chicken stock as well as the water over the peas.
4. Rinse the Pork Belly ham lightly before adding it along with the, Maple syrup, laurier leaves and marjoram
5. Bring everything to a boil.  Afterwards, turn the heat down to one notch above LOW. 
Cover the pot for about 1 to 1-1/2 hours depending on how tender the peas have become.  Discard the leaves.

6. Remove the ham and shred it to then re-add to the soup.  Make sure to taste the soup in order to adjust the salt to your preference.  Serve
Note:  This soup is delicious the same day and even better warmed up the next.
Suggestion: If you would like to render the soup creamier, you can simply remove a few ladles worth and blend them to purée and then re-add to the soup.  

***
Update...
I just needed to come back and add my Indian style twist to this recipe...
absolutely delicious ;o)

Yellow split Pea Pork Belly 
Indian style soup 
serves 8-10 persons



INGREDIENTS:
(American / Metric measures)

. 1 lb. (454g) dry, split yellow peas
. 2 Tbsps. (30ml) unsalted butter
. 2 Tbsps. (30ml) grapeseed oil
Spices:
. 1 Tbsp. (15ml) ground cumin
. 1 Tbsp. (15ml) ground curry
. 1 Tbsp. (15ml) ground turmeric
. 1 Tbsp. (15ml) granulated garlic powder
. 3 medium garlic cloves, crushed
. 1/4 cup (60ml) fresh ginger, grated
. 1 large, sweet onion, finely chopped
. 3 medium carrots, cubed small
. 2 medium potatoes, cubed small
. 8 cups (2L) chicken stock
. 4 cups (1L) water
. 1/2 lb. (250g) cured, skin on, Pork belly ham 
. 3 large, dry, laurier leaves (aka bay leaves)
. sea salt ...only to taste

PREPARATION:

1. Rinse the yellow split peas a few times before soaking them into a large bowl of water for about 6 hours.
2. In a very large pot, melt together the butter and oil on MEDIUM heat.  Add all the spices and stir. Add and sauté the onions for about 10 minutes.  then, add in the garlic and ginger.
3. Add the chopped carrots and potatoes.  Cook and stir for about 5 minutes.  
4. Add the drained peas and stir. Raise the heat to MED-HIGH. Pour the chicken stock as well as the water over the peas.
5. Rinse the Pork Belly ham lightly before adding it along with the laurier leaves. 
6. Bring everything to a boil.  Afterwards, turn the heat down again to one notch above LOW.  Cover the pot for about 1 to 1-1/2 hour depending on how tender the peas have become.  Discard the leaves.
7. Remove the ham and shred it to then re-add to the soup.  Make sure to taste the soup in order to adjust the salt to your preference.  Serve.
Note:  This soup is delicious the same day and even better warmed up the next.
Suggestion: If you would like to render the soup creamier, you can simply remove a few ladles worth and blend them to purée and then re-add to the soup.  










Cook in harmony and enjoy your cooking rhythm
Many flavourful wishes in all your kitchen adventures.


Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com



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Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.