California Farm Pea Soup with Rye Bread

Name: How to cook California Farm Pea Soup with Rye Bread - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people, 4 cups
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Pea Soup with Rye Bread

A winter classic! This soup is a great field hot luncheon to take in a thermos flask when working outside on a cold day. Dried split peas are peas that have been halved, the outer shell removed, to speed up the drying process. Split peas take 24 hours to reconstitute, plus slow boil 3 hours in a dutch oven. Whole peas have their outer shells intact, more nutrients, are creamier, and take the same time. Makes a hearty meal with fresh baked farm breads, especially rye breads. We grow and dry our own peas whole, and blanch and freeze them fresh.

Ingredient

Food ration :

4 people, 4 cups

Cooking time :

24 hour hour soak, 3 hour simmer

1 cup

dry whole or split peas for tasty broth, 2 cups for thick cream soup, or four cups frozen or fresh peas

leek or vidalia onion

potato

celerystalk or 2 lovage stalks

white onion

ham hock bone or pork shoulder blade, 1/2 pound meat attached

8 cups

water, or 7 cups water and 1 cup dairy or coconut cream

Cup

fresh Parsley

Slice

farm baked dark rye bread, or

Slice

farm baked rustic rye bread

Cooking instructions

* Step 1

Rinse peas well, remove any pebbles or grit. Soak 24 hours in 7 cups of water in dutch oven. When soaked thoroughly, add pork bones with meat attached, bring to hard boil, skim off foam, low boil two hours. If using fresh or frozen peas, simmer one hour. Remove and chop boiled meat, Dispose of bones in garden fermenter.

* Step 2

Dice potato, leek, onion and celery stalk or lovage in equally small pieces, add with cup of cream or water to broth, cook 45 minutes. After 45 minutes, remove pork bone, dispose in garden fermenter. Chop parsley fine, mix in soup, taste, add salt and pepper as desired. Serve with rustic farm rye bread or dark rue bread. Enjoy.