Fat-Bottomed Girl Kitchen
Got 2 hours and a bag of peas? Make this soup!! This recipe is so easy and makes a delicious and hearty soup (and it is now part of my soup repertoire).
My variations:
* Smoked turkey leg (made stock from that before making this soup) instead of cured/smoked pork
* Omitted salt (Step 1), and used both white and black pepper
* 3 carrots, 1 celery rib
* Added diced potatoes in with the meat in Step 3, and cooked 15 min (prevents mushiness)
* Distilled white vinegar instead of lemon juice (cuts the saltiness)
* Topped it with some crunchy, buttery croutons!
My long-gone "Momma Lill" used to make me a big pot of her split pea soup, and I never thought I could make one as good--until now. Thank you, John, for publishing this recipe for those who don't have member access to America's Test Kitchen or Cook's Country.