This is Hizzoner's famous split pea soup. It is bright tasting and not at all like the green paste most 
people identify as split pea soup. It has great flavor and, depending on how smooth you like it, you can cook the split peas down to a smooth consistency or leave them identifiable and somewhat intact. I like this soup either way though I do lean more towards a thinner consistency with peas sorta intact.
people identify as split pea soup. It has great flavor and, depending on how smooth you like it, you can cook the split peas down to a smooth consistency or leave them identifiable and somewhat intact. I like this soup either way though I do lean more towards a thinner consistency with peas sorta intact.Recipe By : Sitara
Serving Size : 10 Preparation Time :1:20
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart dry split peas
1 cup ham -- chopped
2 quarts stock, chicken or ham
2 bay leaf
1 medium onion -- diced
2 cloves garlic-- chopped
2 stalks celery -- minced
2 large potato -- diced
2 medium carrots -- sliced
2 tablespoons dry red wine
1/2 teaspoon dry mustard
1/2 teaspoon thyme
1 cup chopped tomato
1/4 cup fresh parsley -- chopped
2 tablespoons red wine vinegar
1. In pot put split peas, stock, ham chunks, bay leaf and bring to a boil, turn down to medium.
2. Add onion, garlic, celery, potatoes, carrots. Cook on medium low, a good simmer but not a boil, till vegetables are tender and peas are starting to fall apart.
3. Add red wine, dry mustard, thyme, tomatoes, parsley and vinegar and simmer a few more minutes for flavors to all meld. Check for salt and pepper.
Add stock if soup is too thick.