Gastroanthropology: Split Pea Soup

Having worked as a chef people always ask - what's your favorite thing to make? I'm sorry, I hate that question. My favorite thing to make changes the instant I see chocolate, or peaches, or cinnamon sticks, or even bread flour. Today, while exploring a new neighborhood in London, I came across this bag of organic split peas and my most favorite thing to make was Split Pea Soup!

It's been one of those weeks where you've been busy with so many little tasks that all the days past have mushed into a blur and your mind is still running. It's time to quiet all the voices in your head and have some soup. The kind that you slurp out of a cup or where a crusty piece of bread is the only necessary utensil.

Another question people always ask chefs - what's your secret ingredient? Mine's no secret. It's chicken stock. It's saved me more times than I can count. When I had pasta and sausage, but no sauce...a little reduced chicken stock and a pat of butter with chopped parsley...saved. When my mom was sick and wanted seaweed soup (P.S. I had never made seaweed soup)...a little bit of chicken stock and dried seaweed ...saved. She wanted to know how I made because she admitted it tasted better than hers.

Here in London the grocery stores have yet to discover the benefits of selling pre-made chicken stock. Its been a bit of a blessing in disguise because making the real deal at home really does taste better. So now I make some every once in a while and freeze it for nights like tonight. It is the something special that makes almost everything taste better.

SPLIT PEA SOUP

4 oz. ham or bacon, medium dice
1 Tbs butter
1 medium carrot, small dice
1 medium onion, small dice
2 c split green peas, picked over and rinsed
4 c chicken stock (reduced sodium)
2 c water
1/8 tsp cayenne pepper
juice of 1/2 lemon
salt and pepper to taste

METHOD

If you are using bacon or uncooked pork for the soup, brown meat first in soup pot. Remove meat. If there is enough fat to sweat vegetables omit butter. Sweat onion and carrot till soft. Add split peas and stir. Add liquids. Bring to a boil and then reduce heat and let simmer for 45 minutes. Add more liquid if necessary. I use a potato masher at this point and smush some of the peas...you can blend a portion of the soup if you'd rather. Add ham or cooked bacon. Heat through. Add cayenne and lemon juice. Salt and pepper to taste. Serves 4 healthy portions.

Toast thin slices of heavy, crusty bread. Rub with garlic clove and butter. Serve with soup. A little mustard on the side for a Nordic touch.