Culinary Cannabis

Green Split Pea Soup Story.docx

Green Split Pea Soup Story

Hello Everyone!

Thanks for stopping by today to talk about split pea soup.  When I was a kid, we would have this soup twice a year – once after the Christmas ham had been gnawed to near bare bone cleanliness and again after the Easter ham was but a memory save for the bone.  In my husband’s family, Split Pea soup was the birthday requested dinner for one of his brother’s.  As an adult, I realized that I didn’t need to wait for a holiday to pass to make the soup.  I can buy a cottage ham and make it whenever I want!  Whoo-Hoo- isn’t it grand to be a grown up?

If you aren’t aware, dried split peas  come in  green and yellow varieties.  As the name implies, they are just that, a mature English or garden pea that is dried and the outer skin removed, either naturally as part of the drying process or mechanically.  

The only infusion in this recipe comes from the infused cream that everyone stirs into their own bowl.  I recommended half a cup for 4 servings, but adjust up or down based on who you are serving.  If you’re feeling adventurous, make your own infused croutons, for an extra elevating experience.  Just cube up (1 -2 inch ) some day old bread.  Toss with infused olive oil or butter, garlic, any other herbs you like and salt and pepper to taste.  Put on parchment lined baking sheet and toast in 350 degree oven for 10-12 minutes.    

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Green Split Pea Soup Recipe.docx

Green Split Pea Soup

1 lb green split peas, sorted and rinsed

½ lb cottage ham, cut into ½ inch dice, divided

4 strips thick cut bacon, sliced into lardons

1 c diced onion

½ c sliced carrots

½ c diced celery

½ c diced potatoes

2 cloves garlic, minced

2 t dried thyme leaves

1 T dried basil

½ t red pepper flakes

6 cups either vegetable or chicken broth (or a combination)

½ cup infused cream

Purchased croutons (optional, for garnish)

Parsley and chive (optional, for garnish)

In large soup pot, add bacon lardons to cold pan.  Cook bacon over low hear until fat is rendered.  Leave bacon in pot and add carrots, celery, onion, garlic, red pepper flakes and ¼ c ham cubes. Sauté over low heat until vegetables are soft, about 7 minutes.  Add thyme, basil, potatoes and broth.  Bring to a boil and reduce heat to simmer.  Simmer for an hour to an hour and a half, stirring occasionally.  The peas should be falling apart.  If desired, blend with an immersion blender if you want a smoother soup.

Fry remaining ¼ cup of ham cubes to garnish the soup.  

When serving, pass infused cream, fried ham, croutons and herbs separately from the soup so everyone can add their own accompaniments.  

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As with all cannabis infused food start with small portions until you learn your tolerance level. Keep out of reach if children and pets.

Culinarily Yours in Cannabis,

Mary Ann