Every year after Easter my Gramma would make pea soup. I looked forward to it almost as much as the Easter Bunny. I realize now she made it after Easter because we always had a ham bone left over for the soup, but back then I just figured it was another Easter tradition along the lines of wearing a bonnet and hiding eggs. My mom doesn’t like peas, so after my Gramma passed away, the pea soup tradition stopped. I’m bringing pea soup back, baby!
Puree of Pea Soup With Mushrooms
1 onion, minced
1 clove garlic, minced
1 carrot, minced
1 small bay leaf
1/8 teaspoon sage
1 cup quick-cooking dried split peas
1 1/2 quarts chicken stock
1 ham bone
1/2 teaspoon sugar
2 tablespoons butter
1/4 lb fresh sliced mushrooms
2 ounces sliced cooked ham
2 dashes tabasco sauce
salt/pepper to taste
Mince your onion, garlic, and carrot, then add them along with a bay leaf and sage into a soup pot. Place the pot over moderate flame and saute until the onion turns yellow (not brown).
Add the peas, soup stock, and ham bone, then bring the soup to a boil.
Reduce flame and simmer slowly until the peas are very soft, about 1 1/2 – 2 hours.
While the soup is simmering, put the mushrooms and butter in a saucepan and cook until the mushrooms are tender, then set them aside.
Once the peas are tender, remove the ham bone. Then, force the soup through a strainer or food mill. If any piece of ham fell off the bone, add those to the strained soup.
A food mill has to be easier, right?
Add the mushrooms and sliced ham to the strained soup, then simmer for at least five more minutes (I let mine simmer for another 30).
Add sugar and tabasco, and salt and pepper to taste.
It smells sooooo good.
Ready to eat! They are clearly very excited.
Annie is very interested in what Mike thinks.
Mike really liked it, but suggested I add more peas next time so it would be a bit thicker. It tasted just like I remembered, and made me miss my gram.
- 1 onion, minced
- 1 clove garlic, minced
- 1 carrot, minced
- 1 small bay leaf
- ⅛ teaspoon sage
- 1 cup quick-cooking dried split peas
- 1½ quarts chicken stock
- 1 ham bone
- ½ teaspoon sugar
- 2 tablespoons butter
- ¼ lb fresh sliced mushrooms
- 2 ounces sliced cooked ham
- 2 dashes tabasco sauce
- salt/pepper to taste
- Put the onion, garlic, carrot, bay leaf, and sage in a soup pot.
- Place over a moderate flame and saute until the onion turns yellow (not brown).
- Add the peas, soup stock, and ham bone.
- Bring soup to a boil.
- Reduce flame and simmer slowly until the peas are very soft, about 1½ – 2 hours.
- While the soup is simmering, put the mushrooms and butter in a saucepan and cook until the mushrooms are tender, then set them aside.
- When the peas are tender, remove the ham bone from the soup.
- Force the soup through a strainer or food mill.
- Cut the ham into small pieces.
- Combine the strained soup, mushrooms, and ham, then simmer for five more minutes.
- Add sugar and tabasco, and salt and pepper to taste.