The way I learned to make pea soup, it takes 3 days...but is soo worth the wait!
I like to make enough to can, because it takes so long...
Day 1
Slow roast the pork shoulder (the butt can be used too, but the shoulder is best) I prefer a smoked shoulder, though this time around it is not. I start this in the evening once the temps drop, so the oven keeps our little home warm all night.
I put the shoulder in a baking pan...add water about 1/3 up the side of the pan. Salt, pepper and garlic powder generously, and cover with foil.
Bake for 2 hours on 325* F...then turn the heat down to the lowest setting and let slow cook overnight. For this in our mini RV oven I just leave the pilot light on, which keeps the racks just hot enough to need a pot holder.
Day 2
Take the pork out onto a board, and pour all the liquids into a pot or slow cooker.
The meat should look like this, pulling away from the bone...and should separate without effort. It should literally almost fall off the bone.
Remove the bone and fat layer...and add them to the pot...then fill 2/3 with water and set the pot on low heat. Just to a very low simmer if using the stove top.
Next gently pull the natural sections of meat apart.
This will expose any veins and fat...which I am able to pull off the meat with little effort. If there is a tough spot I just cut it off...I don't try to get all the soft fat, it will cook down into the soup later.
Then I chop most up for the soup, and leave some aside for dinner/supper (evening meal here in the US)
Now I bag up the meat and put it in the fridge until later...and on to...
The Peas
First thing to know about split peas, is they are shy. They don't like to be watched, so need to be in stoneware. No stainless or other metal bowls, and if you only have clear glass they will need a blanket or heavy towel to cover them.
So first we sort the peas (I am using 2lb dried split peas). Nice green ones into the bowl, all yellowed, shriveled, hulls and stones out...
Once they are sorted, we need to rinse them...fill the bowl with water, mix the peas up good, and the water should look murky like this...
3 rinses later they look like this, and are ready to sleep. The ratio should be 2 to 1, water to peas...because the peas will soak up the water overnight...
Cover (I use a stoneware plate) so they are in the dark...and put them in a semi-warm place to sleep for 24 hours...
Let the bone and broth stay on low heat until the peas are ready the next day. Add water if it gets low...and tomorrow we make soup :)
**It is important to use organic non-antibiotic pork, because we are making a bone broth. By tomorrow all of the marrow nutrients will be in the broth. Bone broth is filled with vitamins and minerals, prevents rickets and osteo conditions...helps teeth, hair and nails stay healthy, and boosts the immune system. This is the way it was done for hundreds of years..
Thank you for reading :)...I hope you enjoyed!
This is a {Steemit Original} All words and photos by Elew
To read my other Food Prep posts...
https://steemit.com/prepper/@elew/food-prep-canning-tomatoes-and-some-red-sauce-today
https://steemit.com/prepper/@elew/food-prep-basil-base-sauce-recipe
https://steemit.com/recipes/@elew/food-prep-basic-sweet-fruit-muffins-or-bread-recipes
https://steemit.com/prepper/@elew/food-prep-making-peach-tart-filling
https://steemit.com/prepper/@elew/food-prep-making-strawberry-jam
https://steemit.com/prepper/@elew/food-prep-making-onion-soup
https://steemit.com/prepper/@elew/food-prep-making-old-portuguese-kale-soup
https://steemit.com/prepper/@elew/food-prep-first-time-pressure-canning-at-9000-feet-o
https://steemit.com/prepper/@elew/food-prep-making-blueberry-jam-today
https://steemit.com/prepper/@elew/food-prep-making-grape-jelly-part-1
https://steemit.com/prepper/@elew/food-prep-making-grape-jelly-part-2
https://steemit.com/prepper/@elew/food-prep-portuguese-vinha-d-alhos
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STOPDownvoting a post can decrease pending rewards and make it less visible. Common reasons:
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What a dish, but without a big ham bone... We're not cooking baby!
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Exactly :) We have a little one because our tiny RV oven cannot handle a large shoulder...but in a regular sized oven, we get a huge shoulder :)
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I had to do Christmas dinner one year in a pop up camper. Fun fun!
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Wow, that would be tricky...it's creating some interesting visuals for sure ;)
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Omgoodness! This sounds absolutely delicious. I like creamy split-pea soup; so, I would probably puree the peas and a bit of the broth, then adding it back to the pot.
Now, all that's missing is a hearty sandwich, and a cool, drizzly autumn day!
Thanks for sharing!
Peace.
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Ahh...but it will be cooked into a creamy soup...come back tomorrow night for the soup making part and you will see :) This is a very old recipe from times before power kitchen tools, so no tools needed to make it perfect :)
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OMGoodness!....
I thought the post ended a little too soon.....no end results shown :+)
Thanks for the update...I am looking forward to Part II...
...a creamy soup without the blender...
Now, this I have to see.
Again, many thanks!
Peace.
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hahaha, I was wondering :) Yep, tomorrow it is. The creamy part all starts with the rinsing and soaking of the peas...
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You don't say....(vernacular of old ;+))...I am certain I will never look at canned split-pea soup the same way again...Peace!
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Okay. part 2 is up :)
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Many thanks..Just logging on...I thought about how your soup was coming along during the Sabbath.
I will definitely give it a look, and needless to say, the thought of it has my mouth watering.
Peace!
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That looks really good! I never thought about roasting the meat and soaking the peas before making soup. I need to try that.
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Oh, yeah it makes the soup so much better to re-hydrate the peas before cooking...I soak all legumes for a day before cooking. I know alot of newer recipes say to just simmer the legumes, but soaking is far better.
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@elew Im really liking your foodie goodies
It is that kind of day here for some soup, raining and fall colored
falling leaves abound! awaiting the taste today :-)
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Thank you Shasta <3 It is chilly here too, it got down to 32* F last night. I am psyched to have soup tonight :D
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