You need a grinder to make split pea flour for instant soup, or get the ground pea flours from another source.
While you can have this in 15, I really prefer it cooked a bit longer.
This recipe is really the way I cook. Proportions are rough estimates. I add as I go, season here, taste a bit there, add something else, taste again.
Grind split peas. You want a cup of flour, more or less, depending on how thick you like your pea soup. Set aside. Of course, it’s really delicious if you gently toast the flour, but I don’t usually have the time to do this.
Boil a ham bone in about 8 to 10 cups of water
Scrub and grate two large carrots, half an onion and about 4 rutabagas (ours were small- we probably had about 3 cups.I chose these vegetables and these amounts because this is what we had to use up.
Grate them, add all to the boiling water along with the seasonings you like. I chose: Marjoram, thyme, salt, pepper, garlic powder, and chicken broth powder.
Simmer until vegetables are soft.Remove ham bone because now it’s just going to be in the way.
Ladle about two cups of liquid out of the pot into a deep bowl- I like a 4 cup measuring cup. whisk the pea flour into the hot liquid. I then like to use my Immersion Blender.
When smooth, return this mixture to the pot and whisk well. I like to keep moving soup into the measuring cup and mixing it with the blender until smooth. Actually, I also just put the immersion blender directly into the pot on the stove and whisk it all, but that’s bad, very, very bad, and dangerous, and you should never, no never, not ever do this.
Simmer until done to the flavor you like. Season to taste.