Proper Pea Soup

fx

Thu, 2 Jun 2016 10:59:16 GMT

Thanks Stanley!

Stanley Blaugrund

Thu, 21 Mar 2013 20:11:44 GMT

FX, you are truly amazing!!
Best,
Stanley

aspacia poteri

Fri, 10 Sep 2010 11:11:01 GMT

I often make this soup but not with as many ingredients as you. My father was Greek and he would make it with even less ingredients and serve with vinegar and olive oil either hot or cold. I think it is a favorite with all races as my scottish mother made it as well. I would agree that it is the most comforting and delicious of all the soups.

Om� Wale

Sun, 4 Apr 2010 02:32:10 GMT

.

I learned from my mother.... mostly we use yellow split pea, but sometimes we love the green. The sad part is when you get a package that contains some super-hard beans; no matter how long you cook them, they are horrible. I wouldn�t blend them because they taste ugly. Generally you get 100% good grains and then you feast.

like my mom, on purpose we leave a handful that is put in the pot later.... those will be well done but you can see them.

We use salted pig tails.

Congratulations on a splendid recipe. You have charm to explain.

Love,

Om� Wale

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Monica Salazar

Thu, 11 Mar 2010 17:27:48 GMT

Todo un verdadero arte tu sopa, me qued� maravillada de cada uno de los pasos en su preparacion, realmente suculento, felicidades.

fx

Mon, 9 Mar 2009 16:02:42 GMT

Thank you Alexandru, I hope to visit Romania one day, I really like your culinary culture but unfortunately we don"t have many chances to enjoy it here in Switzerland!

Alexandru

Sat, 7 Mar 2009 17:41:25 GMT

Never mind the soup (which, btw, I"ll try it tomorrow), but you are a such a delightful person. Your writing is full of wit.
Thank you!
Sincerely,
Alexandru
PS: I-ll send you a notice about MY peas soup asap. I already have an extraordinary piece of organic smoked ham (pork, of course). Not to mention the finest peas and my homegrown greens!
By!
A

Geoff Ball

Thu, 27 Nov 2008 03:13:06 GMT

Here in Winnipeg Canada the local francophone population celebrate this every chance they get.
You will see this at every Festival or celebration it seems.

I differed from you as a child, I never did care for the texture of the soup. As an adult it has grown on me, especially when it gets cold out.

fx

Sun, 16 Nov 2008 13:18:34 GMT

Bill, you should use a blender to help reluctant peas to break down and make a smooth soup.

Bill Colohan

Sat, 15 Nov 2008 16:38:20 GMT

I cook pea soup a fair amount. Sometimes it turns out great, other times the peas don"t break down so the soup is not pureed or smooth. Why is this?

fx

Fri, 5 Sep 2008 09:35:24 GMT

Judi, go right ahead with your watercolor, but if you could kindly scan it so that I can include it in the article I"d very much like to. Good luck!

judi

Fri, 5 Sep 2008 09:30:13 GMT

I love you eye for photography and the pea soup looks delish-i will use that reciepe next time I make it. I was wondering if I may paint it in watercolor for a charity soup event i am involved in. Thanks !

fx

Sun, 3 Aug 2008 14:51:01 GMT

Cameron, thanks for your input! I have plans to cook 20 gallons of this peasoup and will try some variations.

Cameron Williams

Wed, 30 Jul 2008 11:53:06 GMT

Our recipes are similar. I use russian smoked pork ribs because they"re more easily available here, they"re very similar in taste, and easier to fit in the pot, and no potatoes. I also crush the garlic (about 12 cloves, or an entire head), and never let it reach a boil�simmer for about 4 to 5 hours at 190 degrees Fahrenheit�the garlic and peas dissolve without mashing. I use the quick-soak method instead of overnight soaking; for some reason it seems to work better, and substitute rich home-made chicken stock for half the water. My favorite soup.

Next time, I"ll try it your way, though.

fx

Fri, 25 Jul 2008 08:13:03 GMT

Allen I just made pasta con i fagioli with air-dried alpine bacon yesterday, extraordinary!

Allen

Thu, 17 Jul 2008 15:19:49 GMT

The soup looks amazing and I agree that a ham bone is a wonderful investment. I grew up on bean soup, typically made with small white beans and slow-cooked with a ham bone. Heavenly!

shy

Wed, 16 Jul 2008 04:57:57 GMT

Great pictures and desription of recipe.

Saxit

Thu, 10 Jul 2008 12:41:23 GMT

The Swedish variant is very similar to your recipe minus garlic and some herbs. We also don"t keep the vegetables in the soup or mix it smooth. Oh, and we serve it with a lot of mustard.

fx

Tue, 8 Jul 2008 14:53:59 GMT

Michael, if you look at the picture you"ll see that cloves are used to nail the bay leaves to the onion - that"s a most common trick to try and keep the bay leave in sight to be able to remove them later before pur�eing.

Michael

Tue, 8 Jul 2008 12:36:12 GMT

Nail the bay leaves into the onion? What do you use for the nails?

fx

Sun, 6 Jul 2008 14:34:49 GMT

Susan, there are so many dishes you can cook with a ham bone, it"s a great investment!

fx

Sun, 6 Jul 2008 14:33:27 GMT

Lotsofcravings, pea soup is made with yellow split peas, the dried kind. Green peas serve to make green peas creams, I just made one today for lunch!

fx

Sun, 6 Jul 2008 14:32:21 GMT

Julie, thanks for visiting! Do you know if there are any typical ingredients in Danish Pea Soup?

fx

Sun, 6 Jul 2008 14:29:51 GMT

Beatrice, glad to see you back! Ah that farm above Bolzano, you seem to think about it every day! I"m sure that their smoked meats would have made one terrific pea soup.

fx

Sun, 6 Jul 2008 14:27:44 GMT

Agnieszka, thanks for visiting! What are the typical ingredients used in Polish Pea Soups?

fx

Sun, 6 Jul 2008 14:23:32 GMT

Andreas, thaks for visiting! Would you know what ingredients are included in the traditional Swedish Pea Soup?

fx

Sun, 6 Jul 2008 14:22:19 GMT

Martin thanks for letting me the name of this extraordinary plant, much welcome in any garden and a staple of the vegetable soups at FXcuisine.com

fx

Sun, 6 Jul 2008 14:17:52 GMT

Fran, have you ever thought of trying the peasoup cold? I think it would work just fine and would then make a nice summer dish. But with the summer we"re having so far this year it is just what we needed!

fx

Sun, 6 Jul 2008 14:16:32 GMT

Kate, indeed pork hocks and turnip do work equally well for this fine soup!

fx

Sun, 6 Jul 2008 14:13:41 GMT

Alys, hock is ideal for this, ham is just a plus. I think the potatoes are a nice way to add some flesh to the soup!

fx

Sun, 6 Jul 2008 14:04:58 GMT

Techsamaritan, if you can"t find the ham you might try with a piece of smoked bacon perhaps. Good luck!

fx

Sun, 6 Jul 2008 14:03:04 GMT

JD good luck if you do this soup, let me know if there is any Polish twist to this soup.

fx

Sun, 6 Jul 2008 14:02:00 GMT

Dave, thanks for your kind words! Well, this one I saw my daddy make and there are many recipes out there, but yes nowadays I get a sense of how to cook things without a recipe, did three dishes like this over the weekend with good results. But to be successful in a restaurant the secret, I think, is not just to make good food but to do so consistently at a profit - a tall order!

fx

Sun, 6 Jul 2008 13:59:30 GMT

Clayton, thanks for visiting and hope you get to make this soup at home yourself!

susan

Thu, 3 Jul 2008 22:34:18 GMT

wow your soup looks great! i need to get myself a ham bone asap.

lotsofcravings

Thu, 3 Jul 2008 22:25:05 GMT

ur pictures tells the whole story..i can only imagine and call me naive but i thought pea soup is made out of green peas?

julie

Thu, 3 Jul 2008 10:39:05 GMT

This is a very popular winter dish in Denmark. We call it �gule �rter� which simply means yellow peas. Some people put vinegar in theirs but I can"t recommend it. It"s a very traditional soup and I absolutely love it!
My dad is very particular about his soup (might be because he"s a chef). He belongs to a type of �guild� that meets in the wither to have �gule �rter�. I believe it"s nationwide.

Anyway, looks delicious!

Beatrice

Thu, 3 Jul 2008 08:38:53 GMT

Hi Francois,

Nice recipe, but as you say it"s hard to find good pork. In the stone farmhouse we almost bought above Bolzano, one room had been devoted to hanging the hams for about a century--it was black with soot and really stank. There was no loo in the house, but there was the smoking room! I believe the soaking gets rid of stachyose and raffinose, water-soluble complex sugars that cause discomfort...

Agnieszka

Thu, 3 Jul 2008 06:31:56 GMT

Hi, I have found your blog quite recently and loved it. Pea soup is what my husband loves most when it comes to soups. It is a very popular dish here in Poland and best is either when you cook it at home or get at some road-side "restaurants" where it is usually poured out of big pots, with lots of good bread and dripping. And I love its vegetarian variant as well, described in one of my Jewish cooking books. Thanks for your great work!

andreas

Wed, 2 Jul 2008 13:56:07 GMT

I would like to point out that this dish is served every at all lunch-restaurants every thursday alongside with pancakes all year around here in Sweden.
Do i need to say that this is a very popular dish here?

Good job.

Martin

Wed, 2 Jul 2008 10:03:17 GMT

FYI, the "herbe � maggi" is lovage, which a friend describes as "celery on steroids". It"s hard to find in stores (in North America, anyway) but is easy to grow and quite a handsome, architectural plant. Celery leaves make an OK, if rather wimpy, substitute.

Fran

Tue, 1 Jul 2008 22:36:41 GMT

Split Pea Soup was something my dad taught my mother to make and then she taught me. Definitely one of my favorite comfort foods. Yours looks really, really good and makes we want some now even though it"s 85F degrees out today!

Kate

Tue, 1 Jul 2008 22:22:39 GMT

Ahhhhh, lovely! The recipe is almost the way it"s "traditionally" made in the Canadian Maritimes, though you"d more often see pickled or salted pork hocks used in place of a ham bone and turnip instead of celeriac.

Alys

Tue, 1 Jul 2008 17:28:53 GMT

A fine Swiss dish. :-)

My Canadian version uses a smoked pork hock when ham is not available and no potatoes or celeriac.

techsamaritan

Tue, 1 Jul 2008 11:18:19 GMT

I love pea soup, and this looks like a much enhanced version of the one we make. Hard to find a ham like that, but I am thinking it might be worth the effort.

JD

Tue, 1 Jul 2008 09:25:22 GMT

my mother makes this every year from our thanksgiving and christmas ham. She got it from her grandmother who was from Poland. I"ve never been a fan of pea soup but I might try some this year.

Dave Bowker

Tue, 1 Jul 2008 09:06:54 GMT

Oh wow. That looks delicious.

I know you said you haven"t been trained as a cook, so are you following recipes, or are you just naturally abled? I ask because it seems you could open your own restaurant and no doubt be very successful!

clayton

Tue, 1 Jul 2008 09:06:33 GMT

Much as my french-canadian grandmother used to make! Very much the best soup one can have... thanks FX.