This is a pretty claaaaaasic version of split pea soup—with a ham hock that vegetarians can simply omit. What makes it special is a well-made soffritto that gives the soup deep flavor and structure. At the end, a spoonful of spices that have been bloomed in hot oil until sizzling get spooned over the top and add an amazing layer of aroma and sass. If you’re in Nashville, TN, visit Vivek Surti at his wonderful restaurant, Tailor. He showed me how to make tadka, and I am grateful for his knowledge. Grab your copy of That Sounds So Good! Thank you to my Patreon community, who fully funded the cost of this video. Consider joining us over there! We have fun, and I donate 8 cents from every dollar I earn. More about Carla, including info on her books, is here: Producer: Zoie Omega Camera: Tim Racca Food Stylist: Cybelle Tondu Editor: Meg Felling Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC. .
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Mirepoix is the base of 90% of delicious food!
On my second try of making this recipe I tried making it with no meat so I used shiitake mushrooms instead since it was all I had. To make up for the lack of fat and general salted meatiness I added soy sauce, worcestershire sauce, garlic powder and paprika and I gotta say. It is the bomb.
I feel like I'm really expanding my cooking abilities (and my spice options lol) after watching this series, I'm so happy these videos exist 💜
Love that Carla did a shoutout to the humble tadka.
Hit that Red Stripe, Carla. Do it!
looks amazing. Is this written down anywhere on the internet? Or is the book the way to get the text version?
Onyo, like chef Jean Pierre 🙂
Carla, not to be the annoying political dude, but just a reminder that Goya was/is a major supporter of Trump. So if you don't want to support him, maybe look at alternate lentil / pea providers?
Oohhh. YUM. Can i sub in lentils? And would a Parmesan rind in place of the ham work or would that just take things to a weird place? As always, appreciate you thinking of your vegetarian viewers!
I would love that for dinner even though it is extremely hot in Sao Paulo! Wonderful, Carla!
In lieu of ham hock you could also use bacon grease with the olive oil when sautéing the veggies. Would give that Smokey-porky flavor and I usually have some in the fridge 🙂
That carrot, holy moly! Excited for this recipe. My mom made split pea soup all the time when I was younger, so it will be extra special to make!
I guess the equivalent to soffrito in Germany is called Suppengrün (literally "soup greens") and it's usually carrots, leek and celeriac. sometimes parsnip and parsley are added. at least that's what I've seen in stores where I live (there's probably regional differences) and they're are usually available in prepackaged bundles, so that's really neat 🙂
Yas yas yas obsessed sis
Liquid smoke also
I have used the cartilage as well…never waste…
Vegetarians can add some liquid smoke/smoked paprika instead of a hock.
I checked your recipe out to see if I could find any quirk to make my soup better…..I found we are twins until the sizzle, which I appreciate very much and will try this week. Thanks…..
Glenn then Rick then Sohla then Carla =great Sunday…
Can you tell us where you got that nice mortar & pestle?
ok. i started with chicken fat not olive oil..cause i had some, yum. and my grocery store didn't have a ham hock but I found bacon ends. They are the yummy chunks after the butcher slices bacon. Didnt try the sizzle spices (next time). This turned out awesome. Husband and I ate pretty much the whole pot through out the weekend.
Cartilage and tendons are the ultimate prize and chef’s for me in my kitchen. I will try to eat it all before my kid sees it!
Gotta say, my favorite thing in a bowl of pho is tendon, so I'm all for putting the connective tissue into soup.
cartilage is sooo yummy and umptuish
I have not found a stone in my lentils this century.
All on board until the ham hock. 🤨😖
If the colour REALLY turns you off, yellow split peas are a thing. The colour ends up close to many squash soups I've made
Smoky coconut aminos from TJs would be a great vegan replacement 🙂 🌱
Cartilage YASSSS
Making this right now, using tempeh bacon and vegan butter instead of ham hock!