Anyone who knows me is probably scratching her head right now -- peas?! Seriously?!
I hate peas. HATE peas. But I learned last weekend that my husband loves split pea soup, yet was willing to give it up when he married me, knowing very well how much I absolutely despise peas.
I felt horrible about this -- so yesterday I made a huge batch of this stuff, just for him. It didn't smell terrible, I must admit...still, I'm not going to start eating peas, but at least now I know I can make a pretty darned good split pea soup, whenever he has a craving. The ginger makes it especially tasty.
When making this for a camping trip, you may either cook the entire thing at your campsite, omitting the blender step -- this will give you a semi-smooth soup, still just as tasty as the version below. However, you may want to make the entire thing at home, blend it to a super smooth texture, seal it, and reheat it at your campsite. Either way, the results are terrific.
2 T olive oil
large onion, diced
2 cloves garlic, minced
1/2 cup white wine or madeira
1 pound split peas, washed and sorted, but NOT soaked
1 large ham shank, or two ham hocks
5 cups chicken or vegetable stock, or water
1 t thyme
1 T ground ginger
salt and pepper
- Heat olive oil over medium heat, and add onions. Cook, stirring, for seven minutes. Do not brown the onions!
- Add garlic and continue cooking another two minutes.
- Add white wine and deglaze pot.
- Add peas, ham shank, stock, thyme, and ginger. Simmer covered for at least an hour.
- Carefully remove ham shank and discard all fat, bones and skin. Chop remaining meat and set aside.
- Using an immersion blender, blend the soup until very smooth. Add the chopped ham shank back to the pot, season with salt and pepper, and serve.