Yellow Split Pea Soup

Yellow Split Pea Soup Recipe from Trinidad and Tobago with Ham Hocks and Fresh Ginger

Region / culture: Trinidad and Tobago | Preparation time: 15 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Yellow split pea soup is a hearty and flavorful dish that is perfect for a cold winter day. This soup is made with smoked ham hocks, dried yellow split peas, and a variety of aromatic spices. It is a comforting and satisfying meal that is sure to warm you up from the inside out.

History

Yellow split pea soup has been a staple in many cultures for centuries. Split peas are a type of legume that have been cultivated for thousands of years and are a rich source of protein and fiber. This soup is believed to have originated in the Middle East and has since spread to other parts of the world, where it has been adapted to suit local tastes and ingredients.

Ingredients

1 lb (454 g) smoked ham hocks
1 lb (454 g) dried yellow split peas, cleaned
3 slices fresh ginger root, cleaned
3 cloves garlic, minced
12 cup water or stock
3 carrots, grated
1 large onion, chopped
2 tsp turmeric powder
1.5 tsp chili powder
1 small piece fresh hot pepper
1 tbsp Trinidad rum
1.5 tbsp chopped chadon beni (culantro)

How to prepare

Combine the first 5 ingredients in a soup pot and simmer for one hour.
Stir in carrots, onion, turmeric, chili powder, and hot pepper. Simmer for another 30 minutes.
Remove the ham hocks, cut the meat from the bone, and cut it into small pieces. Return the meat to the pot.
Add rum and chadon beni. Simmer for another 30 minutes.
Discard the ginger pieces before serving.

Variations

For a vegetarian version of this soup, omit the smoked ham hocks and use vegetable stock instead of chicken stock.
Add diced potatoes or sweet potatoes for extra texture and flavor.
Stir in a can of coconut milk for a creamy and indulgent twist.
Garnish with fresh herbs, such as parsley or cilantro, for a pop of color and freshness.

Cooking Tips & Tricks

Be sure to clean the dried yellow split peas before using them in the soup to remove any debris or impurities.

- Simmering the smoked ham hocks with the split peas and other ingredients helps to infuse the soup with a rich, smoky flavor.

- Adding fresh ginger, garlic, and hot pepper to the soup gives it a spicy kick and enhances the overall flavor profile.

- Stirring in grated carrots and chopped onions adds sweetness and texture to the soup.

- Adding Trinidad rum and chadon beni (culantro) at the end of cooking gives the soup a unique Caribbean twist.

Serving Suggestions

Yellow split pea soup can be served as a main dish with a side of crusty bread or a green salad. It can also be paired with rice or quinoa for a more substantial meal.

Cooking Techniques

Be sure to simmer the soup slowly to allow the flavors to meld together and develop.

- Stir the soup occasionally to prevent sticking and ensure even cooking.

- Adjust the seasoning to taste before serving, adding more salt, pepper, or spices as needed.

Ingredient Substitutions

If you can't find smoked ham hocks, you can use smoked turkey legs or bacon instead.

- Substitute yellow split peas with green split peas or lentils for a different flavor and texture.

- Use ground turmeric instead of turmeric powder for a more intense flavor.

Make Ahead Tips

Yellow split pea soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the soup on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish each bowl of yellow split pea soup with a dollop of sour cream, a sprinkle of chopped chives, and a drizzle of olive oil for a beautiful and appetizing presentation.

Pairing Recommendations

Yellow split pea soup pairs well with a variety of dishes, including roasted chicken, grilled fish, or a simple green salad. It also goes well with a glass of white wine or a cold beer.

Storage and Reheating Instructions

Store any leftover yellow split pea soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of yellow split pea soup contains approximately 300 calories. This makes it a satisfying and filling meal that is perfect for lunch or dinner.

Carbohydrates

Yellow split pea soup is a rich source of carbohydrates, with each serving containing approximately 30 grams of carbs. Carbohydrates are the body's primary source of energy and are essential for fueling daily activities and maintaining overall health.

Fats

Yellow split pea soup is relatively low in fat, with each serving containing only 5 grams of fat. The fat in this soup comes primarily from the smoked ham hocks, which add flavor and richness to the dish.

Proteins

Yellow split pea soup is a good source of protein, with each serving containing approximately 20 grams of protein. Protein is essential for building and repairing tissues, muscles, and organs, and is an important component of a healthy diet.

Vitamins and minerals

Yellow split pea soup is packed with vitamins and minerals, including vitamin A, vitamin C, iron, and potassium. These nutrients are essential for maintaining overall health and well-being.

Alergens

Yellow split pea soup contains smoked ham hocks, which may be a potential allergen for some individuals. If you have a sensitivity or allergy to pork products, be sure to substitute the ham hocks with a different protein source.

Summary

Overall, yellow split pea soup is a nutritious and delicious dish that is high in protein, fiber, and essential vitamins and minerals. It is a satisfying meal that is perfect for a cold winter day and is sure to warm you up from the inside out.

Summary

Yellow split pea soup is a comforting and flavorful dish that is perfect for a cold winter day. This soup is packed with protein, fiber, and essential vitamins and minerals, making it a nutritious and satisfying meal. With a few simple ingredients and some basic cooking techniques, you can whip up a batch of this delicious soup in no time. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a cold winter day, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, a recipe for Yellow Split Pea Soup caught my eye. The ingredients were simple, the instructions straightforward. It seemed like the perfect comfort food for a chilly day.

I had never made Yellow Split Pea Soup before, but I was eager to give it a try. The recipe called for yellow split peas, carrots, onions, celery, garlic, and a few other basic ingredients. I gathered everything I needed and set to work in the kitchen.

As I chopped the vegetables and measured out the peas, I couldn't help but think back to all the times I had watched my grandmother cook. She was an amazing cook, always whipping up delicious meals with whatever ingredients she had on hand. I had learned so much from her over the years, and now it was my turn to put those lessons to use.

I sautéed the onions, carrots, and celery in a large pot until they were soft and fragrant. Then I added the garlic and let it cook for a few more minutes. Next, I poured in the yellow split peas and covered them with water. I seasoned the soup with salt, pepper, and a bay leaf, then let it simmer on the stove for a couple of hours.

As the soup bubbled away, filling the house with its comforting aroma, I couldn't wait to taste the finished product. When it was finally ready, I ladled myself a bowl and took a tentative sip. The soup was rich and hearty, with a velvety texture that warmed me from the inside out. It was everything I had hoped for and more.

I sat down at the table and savored each spoonful, thinking about all the different flavors and textures in the soup. The sweetness of the carrots, the earthiness of the split peas, the warmth of the garlic and onions. It was a symphony of tastes that was both familiar and new to me.

As I ate, I thought about all the different recipes I had learned over the years. Some had been passed down through generations, like this one. Others I had picked up from friends, neighbors, and even strangers. Each recipe had its own story, its own set of memories attached to it.

I remembered the time my best friend's mother had shown me how to make her famous lasagna, layering noodles and cheese and sauce in a perfect symphony of flavors. I remembered the summer I had spent working in a restaurant, learning how to make the perfect omelette and the most decadent chocolate cake.

But most of all, I remembered my grandmother. Her kitchen had been a place of magic and wonder, where every ingredient had a story and every recipe had a purpose. She had taught me so much about cooking and about life, and I was grateful for every lesson she had imparted.

As I finished my bowl of soup, I felt a sense of peace and contentment wash over me. Cooking had always been a way for me to connect with the past and with the people I loved. And now, as I sat in my own kitchen, eating a bowl of Yellow Split Pea Soup that had been passed down through generations, I felt a deep sense of gratitude for all the recipes and memories that had shaped me into the cook I was today.

And as I cleaned up the dishes and put away the leftovers, I knew that this recipe would always hold a special place in my heart. It was more than just a soup—it was a connection to the past, a reminder of all the love and knowledge that had been passed down through the generations. And for that, I would always be grateful.