- Split pea soup is one of my favorite soups. I can still remember the first time I had split pea soup. I grew up on 29th street in the city, Manhattan, and my parents had a friend who lived on the corner of 28th street second avenue, over a bar, his name was Caruso. No not the opera singer, just a Maltese immigrant who came to America to live the dream, just like my parents. Anyway, Caruso would invite my parents and a group of their friends up to this little tiny apartment, to have split pea soup and drinks. Yes, simple as that. Caruso’s pea soup was the best. Actually, I think I never had split pea soup as good as his, to this day, but every time I have a bowl of homemade split pea I travel back to this tiny crowded NYC apartment.
- Peas, celery,onion and potatoes that is all you would need. It is best if you have a left over ham bone, but honestly I use a ham steak, chopped in cubes, to substitue for the ham bone. I don’t soak the peas, just rinse. I cheat a little.
- 2 1/4 cups dried split peas
- 2 quarts cold water
- 1 1/2 pounds ham bone
- 2 onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pinch dried marjoram
- 3 stalks celery, chopped
- 3 carrots, chopped
- 1 potato, diced
- In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
- Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
- Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.