Split Pea and Ham Soup - Where to source ingredients?

[EnchanterG]

Well it was probably the longest meal I've ever cooked, but I think it was a definite success. For somebody who has always been a 'meat n potatoes' kinda guy, the idea of supping on a bowl of soup was alien. But the food was delicious!

Next time I'll use coarse salt instead of table, and definitely two eisbeins instead of one - and chilli, it needed chilli. Other than that, meaty, hearty and warm!
Although not as good as my Spinach and Yellow Split Pea soup.

 

[cerebus]

Well it was probably the longest meal I've ever cooked, but I think it was a definite success. For somebody who has always been a 'meat n potatoes' kinda guy, the idea of supping on a bowl of soup was alien. But the food was delicious!

Next time I'll use coarse salt instead of table, and definitely two eisbeins instead of one - and chilli, it needed chilli. Other than that, meaty, hearty and warm!
Although not as good as my Spinach and Yellow Split Pea soup.

Lekker. But IMO rather than using 2 eisbeins, slice up some good quality German sausage. You'll get better flavours. I've got this incredible Chinese chili paste that goes well in a soup also.

btw how long did you let it sit for? Split pea should really be cooked once, then let to sit overnight, then recooked. The peas soak up the liquid and flavours overnight. And then served with freshly cooked hard crusted bread.

 

[bwana]

Well it was probably the longest meal I've ever cooked, but I think it was a definite success. For somebody who has always been a 'meat n potatoes' kinda guy, the idea of supping on a bowl of soup was alien. But the food was delicious!

Next time I'll use coarse salt instead of table, and definitely two eisbeins instead of one - and chilli, it needed chilli. Other than that, meaty, hearty and warm!
Although not as good as my Spinach and Yellow Split Pea soup.

I'm curious…

so how did it come out?

we had the same idea, for last night, so the SO decided to google a proper Texan Chilli recipe.

I don't like beans.
I don't like chick peas.

the Chili had both. It was still amazing. not something that is big here in SA, but trust me this time of the year it warms you up slightly more than a stew or a soup. 9we ad soup for lunch)

You get chilli recipes that don't have beans and/or even tomato.

Now you've put me in the mood for chilli - I've got a recipe that has four different kinds of meat that rocks…

 

[EnchanterG]

I'm curious…

I'll make it soon and tell you all about it I promise!

I actually didn't think to let it stand for very long (it had been cooking for 6 hours in the slow cooker), but I think I'll have some of the leftover tonight while watching the footy.

The next gastronomical adventure will likely be a Mediterranean chicken, feta and spinach pie.

 

[Baxteen]

I'm curious…


You get chilli recipes that don't have beans and/or even tomato.

Now you've put me in the mood for chilli - I've got a recipe that has four different kinds of meat that rocks…

the mission was to find the closest possible to a true texan Chilli, that means we had to have beans and chick peas, and more importantly tomato. SO is not a fan of tomato, I am not a fan of beans, this chilli had things both of us did not like and yet we both loved the chilli.

I blame Diner's Drive Inns and Dive's for the initial craving though.



side note on the split pea soup needing to stand overnight, I agree. a few years ago i had a Dutch Girlfriend. when her mother or grandmother made "Snert" the biggest thing was to burn the initial cooking to the correct amount. (the mother overdid it once and then under did it, the gran got it right every time).
they would get it almost ready to serve, then burn the soup deliberately, save it, then let the soup stand for a full day, then they add water and cook for another 4 to 7 hours.