Linda is working at home today, so things are pretty tense around here. Earlier she somehow found time to come down from the computer room to kibbitz while I was measuring the water and now she's over there gratuitously stirring the soup, which I just stirred. If I don't stay nearby she will surely return and again try to ruin the delicate balance of flavors by skimming off the tiny bit of oil that has leached out of the pepperoni. As it is, despite my grouching she insisted on changing the burner setting.
This wouldn't be important except that my split pea soup is worthy of world renown due to the decades of patient experimentation I've put into its development. The only reason it isn't better known is that I've never considered the world worthy of the recipe, so I've followed the advice in the Sermon on the Mount.
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3 comments:
Hmmm. I am intrigued. Maybe we could discuss this, or maybe I will just humbly ask for said recipe. I would LOVE it. I made it once and was sorely disappointed, although my victims claimed to enjoy it. The split pea is quite delicate, and it seemed to thicken really quickly and all at once, from what I recall. What d'ya say, Uncle?
It's pretty simple actually. I use the package of split peas that includes the ham flavoring packet. Rinse the peas and add the 12 cups of water and the salt and pepper called for by the package. Add a couple of bay leaves and turn that on high while you roughly grate a medium onion, three or four carrots and three or four celery stalks. Cut up about half a package of sliced pepperoni as well (cut the thin sliced rounds into three or four strips). It will be getting ready to boil by the time you get the vegetables and the pepperoni into it. At that point add about half a cup of olive oil. Stir it and turn it to low to simmer for three or four hours. After a couple of hours you will need to turn it to very low and stir up the bottom of the pot every half hour or so. About a half hour before dinner add the ham flavor packet.
I used to throw a smoked pork butt in there instead of the pepperoni; but I like the bit of hot that the pepperoni gives.
I've never had it burn on the bottom of the pot although it does thicken up all of a sudden as you mentioned, and from then on you have to scrape the bottom of the pot when you stir. I have had it boil over (about half the time I make it) so you have to watch at the beginning that it doesn't get too excited before you turn down the heat.
It's a recipe for a rainy day.
Good man! Thanks so much! And yes, I will make it on the next rainy or cold day...
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