- I couldn't think of anything funny to say.
(guitar music)
Welcome back to The Average Kitchen,
thanks for tuning in.
Today, I'm gonna make a from scratch,
pea soup,
maybe something like your grandmother used to make.
I've got here,
a huge ham bone.
A couple of weeks ago,
I smoked,
now, they were pre cooked,
but I smoked a ham shank,
and I kept the bone,
I actually froze it,
and I also cut up a bunch of the smoked ham from that smoke.
I've got my yellow split peas here,
I've got four cups of chicken broth,
some celery, onion,
some garden carrots, and some garlic.
I just wanted to make one quick point here,
a little pro tip,
when you buy celery,
if you wanna make it last,
take your leftover celery,
throw it in a glass with water,
put that in the fridge,
it continuously soaks up the water,
and you won't get that limp,
kind of not so nice celery.
So, basically,
what we're gonna do,
is we're gonna throw all of this into a pot,
we're gonna get our veg simmering first,
and then we're gonna add our peas,
and our chicken broth,
and bring everything up to a simmer,
we'll get that simmering,
for probably an hour,
an hour and a half,
and then we'll end up pulling out our ham bone.
Now, another pro tip that I've learned,
a lot of people will throw all their ham in,
right from the beginning,
what I found when I've made this before,
when I've done that,
and put the ham in right away,
the ham kinda gets a little bit chewy,
so, all my ham that I have here,
just before my soup is done,
I'm gonna add that ham in,
cut it up smaller,
add that ham in,
and it's gonna have that real nice,
kind of like,
loose, tender texture to it.
Okay, so let's get started,
I'm gonna take some celery.
So you'll see my carrots here,
there's some imperfections to them,
that's 'cause they're coming out of my garden,
so, I mean,
the stuff you buy in the store,
obviously, looks a little fancier sometimes,
but I guarantee it doesn't taste the way that this tastes.
So they've been washed,
but they don't need to be peeled.
So, basically,
you're just gonna lop off the ends,
and then just cut them small.
So I'm just gonna add in,
I just had a piece of carrot,
I'm gonna add in my,
I'm gonna, I'm gonna,
I'm gonna add in my a heaping tablespoon
of some minced garlic here as well.
Cut up some onion,
and we're pretty much done with our veg.
And how you slice these,
is totally up to you.
I like to try,
if I can,
although I don't have superior knife skills,
I definitely try to cut them somewhat uniform,
so they're consistent,
and I often feel that I wanna make them big enough,
that you know that you have a piece of carrot,
or you know that you have a piece of celery,
but not so big that it takes up your whole spoon,
it'd be nice to get that full bite,
with a bit of everything in it,
ideally, in a perfect world.
So, I'll try to cut the onion,
much like I cut the celery and carrots,
in somewhat the same sort of style,
so somewhat chunky,
but again, doesn't have to be perfect.
So I think half an onion is probably be enough.
All right, so,
gonna throw this big bone in here,
there's obviously some shrapnel left on it,
but that's okay,
and then I had kept some
of the kinda more fattier pieces as well,
and it'll be up to you at the end,
when you're done your cook,
if you wanna keep those bigger,
kinda fattier pieces in your soup,
or if you wanna eliminate them,
either or is totally fine.
And then we're gonna dump in our split peas,
and then I've got four cups of chicken broth here,
we'll see if that's enough to cover everything.
So not quite, cause that's a pretty big pot,
so I'll probably add another two or three cups.
So this is just some concentrated chicken bullion,
and it's roughly a tablespoon per cup of water,
I've got three more cups here.
So, I'm just gonna kinda stir around here,
just try to make sure everything's kinda loosened up,
and then we're gonna get this on the stove,
and we're gonna start to simmer it.
The ham bone in this case,
really releases some gelatinous materials,
which really helps to kinda bind that soup,
to give you that really nice pea soup consistency,
so I really think that the ham bone,
if you have access to one, is crucial.
And again, what we try to show a lot on this channel,
is to maximize your food,
and not to waste anything,
so, a lot of people would've taken that bone,
(whistles softly),
thrown it in the garbage,
(whistles softly).
I vacuum sealed it,
and threw it in my freezer to make a soup.
Okay, so everything's mixed up pretty good here.
So I should say as well,
I didn't mention,
there's four cups of the dehydrated yellow split peas.
So, let's get that on the stove.
(air whooshing)
Turn on the light here.
Last thing I forgot to mention,
I'm gonna hit this with some salt and pepper,
again, to taste.
So, whenever you're making anything,
taste, taste, taste, taste,
make it taste good to what you like,
so if you like extra pepper like I do,
load it on,
you don't like as much,
dial back on it.
(air whooshing)
(upbeat music)
(air whooshing)
So, this has been simmering on a light,
sort of, between a simmer and a light boil,
for just over an hour.
I've been tasting it,
it tastes unreal.
I'm super excited about it,
so what I'm gonna do now,
is remove that ham bone,
and some of those kind of fattier pieces,
and then I'm gonna chunk up
that ham that I showed you earlier in the video,
and add it to the soup.
One thing I'll mention,
is that during this cooking process,
those peas were really soaking up my cooking liquid,
so I had to add some extra water,
to make sure that it didn't dry out, you know,
you can see how hydrated those peas became,
and I'm gonna use a pair of tongs,
and carefully remove that bone.
And then, we'll pull out some
of these fattier pieces as well.
As we know, fat equals flavor.
I mean, you could leave them in if you want,
and pick them out,
or eat them,
but I think for the purpose of this video,
I'm gonna pull them all out,
or as the best I can at least.
(air whooshing)
So the last step,
is basically this ham,
that I showed you at the beginning of the video,
and I'm just gonna chunk it up relatively big,
and again, like I said before,
just so that, you know,
if you grab a piece of ham,
you know you have one,
that you don't want it to kinda get lost in the soup.
(air whooshing)
So, I just turned the heat right off the soup,
I'm gonna add, carefully,
add my ham,
and then I'm gonna give it a stir,
and that is your homemade,
from scratch, pea soup,
and taking full advantage of that beautiful ham bone,
and nothing goes to waste.
So that's the video,
hope you liked it.
We'll see on the next one.
(rock music)
♪ Is this some kind of miracle ♪