Thursday Supper

I am told, that in Sweden, it is traditonal to have split pea soup for supper on thursdays. I love the idea of this, as I love split pea soup, which I think is totally under rated now days. I guess that makes me traditional. However, my darling polish-german husband does not appreciate split pea soup. We have had some pretty good knock down drag outs over this. I love it, he can't stand the smell, much as he loves, but I can't stand the smell of saurkraut. Awful stuff, really. Anyhoo - I have been wanting some soup, but have not wanted to take up the whole pot - cuz who can make a little batch? Not I, says I. I make a full pound of peas pea soup - every time. Even if I am the only one to eat it. I just freeze the rest in nice handy dandy gladware containers. Works fine for me! So to make this fantabulous soup, here's what you do.
Sort and wash a pound of split peas - color doesn't matter here, we love all colors!!! (though I am a little partial to the yellow variety, I'll tell you why later) You must sort them, because there will occasionally be loose pea skins and little pebbles, and mis shaped, tiny hard peas. You don't want any of these in your delicious peas porridge. It's a sin. And you could break a tooth, and that would wreck just about anyone's day.
After you have your peas in order, cover them with about 4 inches of water, and toss in some dehydrated chopped onions - no I dont have measurements. All I know is that this works well with the pound bag o' peas.
Get the water boiling, and chop up a couple of carrots, and a couple stalks of celery. I toss in a little salt too, just to move things along. I also find that it is necessary to throw in a few cups of chopped ham as well. Some folks go by the ham hock route, but you have to chop that sucker up later, and who want's to mess with a ham hock when there is pre diced ham readily available? Not me.
Cover the pot, and let her go. Simmer for just shy of all afternoon. That is the key. gotta go slow. Then, just when you think you've got it just about done - chop up a good sized potato, and throw that in too. I like to let it go until it's a big ol' pot of yellow sludge with chunks of white, orange, green and ham floating around. It's deeeee licious. No substitute for a hot bowl of pea soup and some bread and butter. Just perfect for a soggy afternoon.
Now, to my earlier preference of yellow v. green peas - well, that's easy. Truth is, I don't care if they're yellow or green, but, after a recent pot of yellow peas, my husband actually ate a bowl. Yeah. A whole bowl. This has been a sticking point since we were dating. He never could understand my love of the peas.... but he ate a whole bowl. Without me asking him to taste it or anything. All on his own. I was both shocked and pleased. He said it smelled better than the green peas. I didn't see any difference. I think he just has a mental block against green sludge. Yellow is fine, but green I guess is too much for him.
Anyhow, try this, if you enjoy pea soup! It's one of those simple country pleasures that's right up there with meat and potatoes for me. A staple in my home, and in that of my Swedish bretheren.