{"id":910,"date":"2020-04-06T16:15:26","date_gmt":"2020-04-06T22:15:26","guid":{"rendered":"http:\/\/olivereats.ca\/?p=910"},"modified":"2020-04-06T16:15:27","modified_gmt":"2020-04-06T22:15:27","slug":"grandmas-pea-soup","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2020\/04\/06\/grandmas-pea-soup\/","title":{"rendered":"Grandma&#8217;s Pea Soup"},"content":{"rendered":"<p>This is a recipe I got from my grandma and also made up on my own. I don&#8217;t typically like pea soup, but I only ever liked hers. She told me the trick is to use yellow peas instead of green. It&#8217;s a hearty soup for those cold winter nights!<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li><span class=\"wprm-recipe-ingredient-amount\">Ham (I really didn&#8217;t measure this, so just a good amount of ham for a pot of soup)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">Tbsp<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">butter<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller-faded\">or cooking oil<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">medium<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">onion<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller-faded\">finely diced<\/span><\/li>\n<li>A bunch of cauliflower, roughly chopped<\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1 3\/4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cups<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">dried yellow split peas<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller-faded\">rinsed well and sorted through<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">bay leaf<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">dried savory<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">dried thyme<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cups<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">chicken broth<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-smaller-faded\">or vegetable broth<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cups<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">water<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-name\">Salt and pepper, to taste<\/span><\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>Slice ham into large chunks (will cut these down to bite-sized pieces later)<\/li>\n<li>In a large pot, heat butter (or oil) over medium heat. Add onions, cauliflower, and ham and cook together until ham is cooked through and has nice colour on it (if you bought pre-cooked ham, just give it some colour and remove from the pot).<\/li>\n<li>Stir in dried yellow split peas, bay leaf, savory, and thyme. Cook, stirring, for about 2 minutes.<\/li>\n<li>Stir in chicken broth and water and bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until the peas are very soft and soup is thickened &#8211; about 1.5-2 hours. You may need to add additional water if soup gets too thick.<\/li>\n<li>Pick out and discard bay leaf. If your ham is still in the pot, remove it now and set aside for later. Using an immersion blender, quickly blend the peas and cauliflower together. I like mine with texture, so I don&#8217;t blend it smooth, just a rough\/quick blend will do.<\/li>\n<li>Cut the ham into small, bite-sized pieces and add it back into the pot (discard any fat chunks). Season with salt and pepper to taste.<\/li>\n<li>I usually don&#8217;t add extra vegetables to mine, but if you prefer, you can add carrot and celery to it. I would cook them through on step 2 and remove them with the ham. Then add the ham and vegetables back in at the end. Or cook completely separately and add at the end (after blending).<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to my grandma for the inspiration!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a recipe I got from my grandma and also made up on my own. I don&#8217;t typically like pea soup, but I only [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":911,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[5,15,54],"tags":[],"class_list":["post-910","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-pork","category-soups"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/olivereats.ca\/wp-content\/uploads\/2020\/04\/190319-split-pea-soup-138-1553791829.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-eG","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/910"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=910"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/910\/revisions"}],"predecessor-version":[{"id":912,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/910\/revisions\/912"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media\/911"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=910"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=910"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=910"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}