Pea, dried (with recipe)

            There are dried split green peas, dried yellow peas, and dried whole green peas – all rich in protein, sodium, potassium, magnesium, phosphorus, iron, and vitamin B. They provide the basic elements for extremely simple to make and satisfying soups. Whole peas are somewhat more time-consuming to deal with than split peas, for they have to be sieved to remove the tough outer husk that slips off while they simmer; they retain a higher food value, however, just because of this husky element. Split peas have been dehusked and split; dealing with them is simplicity itself, as you will see in the following recipe.

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SPLIT PEA SOUP

2 cups split peas

2 quarts water

2 smoked ham hocks

1 bay leaf

Salt and pepper to taste

1.      Wash split peas well. Put in soup pot and cover with the water (use vegetable cooking water if you have it).

2.      Bring to a boil with the pot uncovered; skim off any foam that rises to surface. Turn heat low and add ham hocks and bay leaf. Cover and simmer for 2-3 hours, until peas have disintegrated and meat is so tender it falls off the bone. Stir well, add salt and pepper, and serve.

3.      Provides a sturdy meal for hour.

4.      Options: Use ham bone or salt pork instead of ham hocks; or leave out ham altogether and add lightly sautéed fresh vegetables such as onion, celery, and carrots as the split peas begin to be tender.