Variations

4. Add the ham stock and ham bone. Bring to a boil.

5. Rinse the split peas under cold water. Drain in a strainer and add to the stock. Also add the sachet.

6. Cover and simmer until the peas are tender, about 1 hour.

7. Remove the ham bone and sachet.

8. Pass the soup through a food mill.

9. Bring the soup back to a simmer. If it is too thick, bring it to proper consistency with a little stock or water.

10. Season to taste.

11. If a ham hock was used, trim off the meat. Dice it and add it to the soup.

Other dried vegetables are made into soups using the same procedure. Most dried beans should be soaked in cold water overnight to reduce cooking time. (Split peas may be soaked, but they cook quickly enough without soaking.)

Purée of White Bean Soup

Use 3 lb (1.5 kg) navy beans. Soak the beans overnight. Use chicken or veal stock in place of ham stock.

Purée of Yellow Split Pea Soup

Use yellow split peas instead of green.

Purée of Lentil Soup

Use 3 lb (1.5 kg) brown lentils. Soak overnight. Use either ham stock or white stock. Garnish with diced cooked bacon or ham or sliced frankfurters.

Purée of Kidney Bean Soup Use 3 lb (1.5 kg) red kidney beans. Soak them overnight. Use white stock and add 21/2 cups (600 mL) red wine to the soup when the beans are almost tender. Garnish with croutons sautéed in butter.

Purée of Black Bean Soup Use 3 lb (1.5 kg) black turtle beans. Soak them overnight. Use white stock and the optional ham bone. Add 8 oz (250 mL) Madeira or sherry to the finished soup. Garnish with lemon slices and chopped hard-cooked egg.

Purée Mongole

Combine 3 qt (3 L) purée of green split pea soup and 2 qt (2 L) tomato purée. Dilute to proper consistency with about 1-2 qt (1-2 L) white stock. Garnish with cooked peas and with cooked julienne of carrots and leeks.

Nonpuréed Bean Soups

Prepare any of the above soups as directed, but purée only about one-fourth of the beans. Add this purée to the soup as a thickening agent.

Continue reading here: Butternut Squash Soup with Caramelized Apples

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