This is the ultimate protein punch after a good workout or during those times your brain needs a good protein boost. This smooth puree of pure pea is a delight during the cold corners of winter or a nice compliment homemade sandwich. I approach this soup like I do with all soups. I only put ingredients in that will successfully compliment the main ingredient. I don’t add items just to follow a recipe or try to make it overly complex, I add them because I can taste them. Unlike a lot of recipes, I use a light pork stock instead of water. It gives it more body and depth.

Bouquet note: The parsley gives it a fresh grassy undertone, the black pepper compliments a heavy vegetable like this, garlic adds another spice undertone and thyme gives a light herbal flavor. I wrap all this stuff in a cheese cloth.

Makes about 4 nice moderate size servings

1 cup split peas (washed and sifted)
3 cups of light, homemade pork stock
1 bouquet - 1 sprig of thyme, 1 teaspoon pepper corns, 1 sprig of parsley, 2 garlic cloves, and 1 bay leaf
1 apple smoked pork bone (about 2 pounds)
1 small white onion
1 carrot
1 celery stalk
1 tablespoon olive oil
Kosher salt is important to bring the flavor out of the all the vegetables and peas.

I chop the carrot, onion and celery into a “mirepoix” (cubed small). I then saute them lightly with the oil and a pinch of salt. After the onions become a bit clear I add the pork stock, split peas, smoked pork bone and the bouquet.

I bring it slowly to a boil then reduce to a simmer. I let it cook for about 1 1/2 hours and then cool for 10 minutes. After it cools, I remove the bouquet and pork bone. I dump everything in a blender and puree. I serve immediately. Most of the time, I cube some wheat bread, toast it and serve as croûtons. Wow, just like a pro and there you go.

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