Subject: Williamsburg Split Pea Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Jan 01 2002 - 11:58:40 EST
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F O O D F U N N Y
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Reader Lisa Hutt from Ontario, California warns us that this one will
test the ol' World Wide Recipes Groan-O-Meter:
One day Dracula is walking down the street when suddenly 10 tons of
smoked salmon sandwiches, bridge rolls, pitted olives, chicken wings,
chipolatas, tomato salad, pizza slices and crisps falls on him from a
great height and knocks him to the ground. "Oh no!" he gasps with
his dying breath, "It's Buffet the Vampire Slayer!"
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T O D A Y ' S R E C I P E
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Here's how Mrs. Elizabeth Labbe Cole described this recipe around
1837:
Williamsburg Split Pea Soup
Wash and soak one Pound of dried split Peas for about three Hours.
Put them on to cook in three Quarts of cold Water, with one large
Onion, a Ham Bone, Pepper, and Salt. Cook slowly about three Hours
until Soup is thick and Peas very soft. Strain through a coarse Sieve
and serve hot with toasted Bread cut in Dice.
And here's how they do it in the Colonial Williamsburg taverns today:
Williamsburg Split Pea Soup
8 cups (2 L) water
1 lb (450 g) yellow split peas, washed and picked over
1 ham hock, about 1 lb (450 g)
2 medium onions, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1 lb (450 g) smoked sausage such as Kielbasa
Salt and freshly ground pepper to taste
Chopped chives for garnish
Combine the water, peas, ham hock, onion, celery, and carrot in a
large pot and bring to a boil over high heat. Reduce the heat and
simmer partially covered until the peas are tender, about 1 hour.
Remove the ham hock and allow to cool. Remove and discard as much
fat, skin, and gristle as possible and remove the meat from the bone.
Chop the meat into 1/2-inch (1 cm) pieces. Puree the soup in an
electric blender or food processor until smooth. Return the soup to
the pot and stir in the ham. Brown the sausages in a skillet over
moderate heat until cooked through, about 10 to 15 minutes. Cut the
sausage into 1/4-inch (5 mm) slices and add to the soup. Adjust the
seasoning with salt and pepper and serve garnished with chopped
chives. Serves 6 to 8.
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