A variant on pea soup made with whole peas as well as split peas and more vegetables. It keeps more texture from the whole peas and the diced vegetables while the split peas fall apart and give body to the soup.
The soup bone can be from a ham, if so try to keep some flesh on it. I got mine from my butcher (I had no intention of making a ham) so it’s very bare.
This is a slight modification of the recipe found here.
1 soup bone
4 liters water (16 cups)
600g whole dried yellow peas
300g split dried yellow peas
3 celery branches
1 small turnip (or 4 baby turnip)
1/4 of a nutmeg, grated
1 table spoon summer savory leaves
6 bay leaves
1/4 cup chopped parsley
2 tablespoon salted herbs
black pepper to taste
1. Put the whole peas in a large bowl that can be sealed.
2. Fill with water and put in the fridge overnight to soak.
3. In a large stock pot, combine the water and the soup bone.
4. Bring to a boil. Skim the foamy scum that may form on the surface.
5. Take the soaked peas out of the fridge.
6. Drain and rinse them well.
7. Add to the stock pot.
8. Add the split peas (they don’t need to soak). Simmer for 2 hours, stirring once in a while.
9. Meanwhile, dice the vegetables.
10. At the two hour mark the whole peas should be very soft and the split peas should be falling apart. You’ll want to be stirring this a bit more frequently at this point so that the broken down peas don’t form a crust at the bottom of the pot (they can scorch). Skim any film like scum from the top of the liquid.
11. Add the vegetables.
12. Add the nutmeg, salted herbs, summer savory leaves and bay leaves.
13. Stir in the chopped parsley and add black pepper to taste. Simmer for 45 minutes, stirring frequently and skimming the film like scum for the top of the pot. Add boiling water if it gets too thick.
14. Serve warm.