I have to say, split pea soup was served a lot more often in my childhood than it is now. It's one of those things that are greatly loved on a once-in-a-while basis in our family. So ridiculously easy to make, split pea soup has to be done right!
- 1 onion, diced and sauteed in olive oil until soft and golden
- 3 cups of split peas (50% yellow and 50% green), soaked in water for at least a few hrs.
- 1 pkg. of smoked pork chops (preferably bone-in, about 5-6)
- water, just enough to cover it all, at approx. 2-fingers height above
- salt to taste (added at the end)
If you like your soup more creamy and puree-like, use more yellow peas, as they tend to be more starchy. If you're a texture fan, use more green peas, and reduce the soaking time to just a couple of hours. Doing so will prevent the peas from completely cooking out to a creamy consistency.
The soup itself should remain simple, although some people like to add celery, carrots, etc. It certainly doesn't ruin anything, but is also not quite as authentic :).
Where you go crazy is the toppings. Pumpernickel croutons are a MUST, as well as freshly ground black pepper, diced green onions, and some crispy bacon crumbles. We also like to add shredded colby cheese. Oh, and don't forget a cold Lager - it goes great with split pea!
Guten Appetit! :)