Split Pea Soup is classically made from dried peas. It has a vast Array of variations resulting from its popularity within different nationalities but the general idea remains the same. It is traditionally a part of the cookery for many foreign cultures and has been adopted in America as well.
Some version of split pea soup has been consumed since the days of antiquity and has been mentioned repeatedly in both Greek and Roman cultures. One of the most authentic versions of this soup is generally made with salt pork added for flavor. After the soup has completely cooked the pork is then chopped up and quickly returned to the pot. Carrots are a frequent vegetable addition to this soup.
Today's instant split pea soup had its origin in Germany during the 1889's..Even today it is a popular dish in that country. It is often cooked there with bacon or sausage added depending upon the region of its creation. There is an interesting history which surrounds the first instant split pea soup product. It was originally conceived by Johann Gruneberg in the year 1867. Grueneberg sold his recipe for the soup to the state of Prussia and during Germany's Franco Prussian War that they had seriously considered feeding their soldiers on a diet of bread and instant split pea soup. With that thought in mind, they built a manufacturing plant which produced about 5,000 tons of the instant soup during the war. It was in 1889 that the Knorr food company purchased the license and began to produce the product commercially.
Before we continue on with our Split pea soup mix recipe, I would like to mention a slight bit of trivia. In the Exorcist film from 1973, it was actually green pea soup that the special effects team employed to simulate Linda Blair's vomit which she hurled at Father Damien Karras. With that out of the way let's go on to the recipe.
Assemble the following ingredients together.
1 package of country gravy mix
1 Tablespoon of chicken bouillon granules
2 teaspoon of imitation bacon bits
2 teaspoons of dried minced onion
2 teaspoons of celery flakes
1 teaspoon of parsley flakes
2 cups of dried split green peas
To mix, combine the gravy mix with the bouillon, bacon bits, onion, celery flakes, parsley flakes and the dried split peas into a large bowl. After mixing well use a funnel to place the mixture into a quart jar. Place an oxygen absorber on the top of the contents and twist the jar lid into place. Within a few minutes the lid should be decompressed and all the air will have been removed. Your product could effectively keep fresh for several years now.
To make your split pea soup merely empty the contents of the quart jar into a large pan and add 6 cups of cold water. Bring the pot contents to a rapid boil and stir continuously. Finally as it thickens reduce the heat and simmer for 1 1/2 hours. The peas should be tender at this stage. Be sure to continue to stir it even after reducing the heat to prevent the soup from sticking. Serve the soup hot with perhaps a dollop of sour cream if desired. This recipe will make six servings.
Copyright @2010 Joseph Parish
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