Tuesday, July 21, 2015

Pea soup

Originally posted by me in MyWholeFoodsLife Facebook group on February 15, 2015
 
Ingredients:
  • 2lbs worth of typically a Ham bone, but I got some pork neck bones from a local farmer.  Note skip this ingredient for a vegetarian friendly version.
  • 1 bag of split peas  

Instructions for Broth if not making the soup as a vegetarian split pea soup:
Skip this section completely if going for vegetarian
  • Slow and low boiled pig neck bones with Szechuan salt for 12 hours (see salt page). 
  • Cooled off the broth to fridge overnight.
  • Next day another 2-3 hours slow and low. Once the meat comes off bones take out meat and bones
Instructions for Soup:
  • Choose favorite broth and bring to heat.  
    • I use a pork based broth as that is what I prefer.  
    • A good vegetable broth makes this soup great as well.
  • slow and low boil the split peas and some fresh turmeric about 2 hours
  • Once peas fall apart immersion blend the result. 
  • Add minced meat from neck bones back in (Skip if vegetarian)
  • Add a 16 oz container if coconut milk.
  • Simmer to finish for 30 minutes. 
 This is a very cost conscious soup with 6 lbs worth of neck bones for 10$ was a great deal from local farmer. I'm only using 1/2 of the bones for this soup. The split peas were 1$ a bag.