Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, wisconsin split pea soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Wisconsin Split Pea Soup is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Wisconsin Split Pea Soup is something that I have loved my entire life. They are fine and they look fantastic.
In a Dutch oven or soup kettle, place the peas,water and ham bone; bring to a boil. Remove ham bone; when cool enough to handle, remove meat from the bone. Chop ham and return to the soup; heat through.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook wisconsin split pea soup using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Wisconsin Split Pea Soup:
- Get 1 lb Dried split peas
- Take 2 1/2 quart Water
- Prepare 1 Meaty hambone (or one cup chopped cooked ham)
- Make ready 1 cup Chopped onion
- Take 1 cup Each: diced carrot, celery and potato
- Take 1 tsp Parsly
- Take 1/2 tsp Pepper
- Get 1/4 tsp Each: garlic salt and marjoram
- Prepare 1 Salt
Dried split peas are cooked with ham hocks, onions, garlic, and leeks. This filling, hearty soup is perfect for cold winter days. This split pea soup recipe is adapted from one written by Julia Child years ago for a Parade Magazine article. Split Pea Soup is the perfect hearty winter soup to serve your family as it is so easy-to-mak and so good!
Instructions to make Wisconsin Split Pea Soup:
- Bring peas, ham and water to boil in large soup pot. Lower to a simmer and cook, covered 1 hour 30 minutes, Stirring frequently.
- Stir in remaining ingredients, bring to simmer. Cover and simmer 15-20 additional minutes, until veggies are tender.
- If using ham bone, remove from soup, remove ham from bone. Chop ham and return to soup.
- Source: Taste of Home 2002 cookbook
My family considered this soup as an all-time comfort Split pea soup in Germany is also very common, containing meats such as bacon, sausage or smoked pork and served with a dark rye bread. It's soup weather, and split pea soup is one of my personal favorites! It's so easy to whip up, you'll never eat it from a can again. The peas should be creamy and soft, but not so thick that it's like a pea loaf. If it's getting too thick, add a little more broth or water.
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