Okay, so I’ve been wanting to try out this pea soup recipe from America’s Test Kitchen for a while now. It’s supposed to be the best, and I was really curious to see if it lived up to the hype. Let me tell you, it was quite the adventure!
First off, I gathered all my ingredients. I picked up some dried green peas, a bunch of veggies like carrots, celery, and onions – you know, the usual suspects for a good soup base. And of course, the star of the show, a ham bone. I found a nice, meaty one at the butcher.
Then came the actual cooking. I started by soaking the peas overnight. This is a crucial step, don’t skip it! The next day, I chopped up all those veggies. I have to say, there’s something therapeutic about chopping vegetables. It’s like meditation, but with a knife.
After that, I threw the ham bone, the soaked peas, and a good amount of water into a big pot. I brought it all to a boil, then reduced the heat and let it simmer away. You want that ham bone to really work its magic and infuse the soup with all its smoky goodness.
- Sauté the veggies in another pot, just to get them a little tender and bring out their sweetness.
- Add the sautéed veggies to the big pot with the peas and ham bone.
- Keep simmering until the peas are super soft and falling apart, maybe a few hours.
The Final Touch
Once the peas were cooked through, I fished out the ham bone and shredded any meat that was still clinging to it. That went right back into the soup. The recipe says it’s meant for a “spoon-coating broth”, and let me tell you, it’s pretty accurate.
And there you have it! A big pot of delicious, homemade pea soup. It was a bit of work, I won’t lie, but it was so worth it. The soup was thick, creamy, and full of flavor. The ham added a perfect smoky touch. I honestly think this might be the best pea soup I’ve ever had, and definitely a strong competitor for the best one I have ever made. I’d definitely make it again, but maybe on a weekend when I have a bit more time. Overall, it’s a winner!
