Ingredients with Measurements:
- 1 pound dried split peas
- 1 pound ham hocks or leftover ham bone
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup cooked brain, diced
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the split peas and soak them in water overnight.
2. In a large pot, combine the soaked split peas, ham hocks or ham bone, chopped onion, carrots, celery, chicken or vegetable broth, water, bay leaf, and dried thyme.
3. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 1-2 hours, or until the split peas are tender and the ham is falling off the bone.
4. Remove the ham hocks or ham bone from the pot and discard. If using ham hocks, remove the meat from the bones and chop it into small pieces.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Return the chopped ham to the pot, along with the diced cooked brain. Stir to combine.
7. Season the soup with salt and pepper to taste.
8. Simmer the soup for an additional 10-15 minutes, or until the brain is heated through.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 2-3 hours
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 35g
- Protein: 30g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
- If you don't have dried thyme, you can use dried oregano or rosemary instead.
- You can use cooked chicken or turkey instead of ham.
Variations:
- Add diced potatoes or sweet potatoes to the soup for extra texture and flavor.
- Use smoked ham instead of regular ham for a smoky flavor.
- Add a splash of heavy cream or coconut milk to the soup for a creamier texture.
Tips and tricks:
- Soaking the split peas overnight will help them cook faster and more evenly.
- Use an immersion blender to puree the soup right in the pot for less mess.
- If you don't have cooked brain, you can omit it or substitute it with cooked chicken or turkey.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with chopped fresh herbs or croutons.
Garnishes:
- Chopped fresh herbs, such as parsley or thyme
- Croutons
- Sliced green onions
Pairings:
- Serve the soup with a crusty bread or crackers.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Salad with a tangy vinaigrette
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a bit longer to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to an internal temperature of at least 165°F to ensure that the brain is fully cooked and safe to eat.
Food history:
- Split pea soup is a traditional dish in many cultures, including Swedish, Dutch, and Canadian cuisine.
Flavor profiles:
- This soup is savory and slightly smoky, with a creamy texture from the pureed split peas.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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