Anatomy of a Souping


We have ham that needs to go and no lunches for tomorrow so I thought I’d write up my soup recipe. Except I don’t have one per se. I just sort of…make the soup which doesn’t help if you are a newbie souper. Still, I’ll try my best.

Split Pea with Hamm Soup**


This is my soup set up (for this time around anyway). That’s a…oh I don’t know, less than 16 quart stock pot. I’m guessing 10ish? Give or take? It’s the next size down from my stock stock-pot which is a 16 quarter. Anyhow, it has 3 big things of stock (one hamm, one churkin and one misc. bird) plus a little thing of stock for a grand total of 160 ounces of liquid. That was way too much liquid. I could have easily gotten away with 2 big and one little (112 oz stock). My point is, don’t fill your soup pot 3/4 full of stock before you have added anything else!

112 (ish) ounces of hamm stock.
2 medium sized onions, diced.
8 medium potatoes. Cubed.
2 cups diced hamm, 3 cups if your stock has no meat in it.
1 package of split peas, boiled to mushy.
1 TBL salt
1 tsp Cayenne pepper
2 tsp black pepper.

Follow the directions on the package of split peas to soften them up. In big soup pot, add stock, spices, onion, taters and hamm. Heat to festive simmer/low lazy boil. Throw in softened split peas. Let pot simmer festively for at least an hour to cook the potatoes, two or three hours won’t hurt it and might mellow the flavors a bit more. Scoop and eat.

**OK, soup is the easiest thing in the world next to stock (and a PB&J sammich) to make so don’t panic if you are a n00b to souping. Basically, you want to have liquid (stock) and stuff in the liquid which is cooked. Preferably half and half liquid to stuff, erring more on the stuff side than liquid side. Unless you like your soup mostly broth, then go the other way.

A lot of what you are doing when you make soup is making it by taste and by eye. For instance, if you have really teeny tiny taters, you might want to add more than 8 if the chunks look really sparse. If you have monster taters, stop cubing before the soup is 75% spud. As far as spicing, go conservative because you can always add more. If after you add the spices and it needs a little more depth, add a half tsp of salt. If it needs more bite, add a titch more of either pepper. Feel free to add other spices if you want, just be sure you know the spice well enough to add it. Chili powder might be interesting, I don’t think anise would be.

Add a few more veggies if you want: Celery or carrots would not be a bad addition. I almost threw in some garlic but I was too lazy to cut it up so I did not.

I also didn’t exactly follow my own directions. I have no idea how many taters went in there because I kept peeling and cubing taters until I ran out. I had a monster onion so I only used half of that and I only had one container of hamm stock. Really, this soup is working with hamm, churkin and misc. bird as liquid filler but I recommend hamm stock for the whole thing if you can get it. Otherwise, whatever will do. My stock comes prespiced so I didn’t have to add much more in terms of soup spicing and I also had some bird meat in there so I just cut up hamm pieces until I was tired of doing it. The soup turned out pretty tasty, if a bit light on the peas (since I had too much liquid).

Happy souping!


2007: Souping trumps updating.

2006: Look at my mangy cookies! Almost precut cookies – Stupidest idea in the whole world.

2005: JSFR: Kokuto Caramel

2004: JSFR: Crispy Macadamia

2003: DTE ate my entry!

One Response to “Anatomy of a Souping”

  1. Bailey Says:

    Wh00t! I am saving your recipes for when I have a kitchen 🙂

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