We were drawn to this recipe for several reasons.
* We like split pea soup.
* It makes use of leftover chicken skin.
* Split peas are inexpensive.
* It makes a big pot that can stretch over several meals or feed a party.
* Leftovers freeze well.
* It's a Jaques Pepin recipe!
We were pleased with the result and would definitely make it again the next time we have unused chicken skin. The crisped chicken skin kind of tastes like chicharon (deep-fried pork rind) in this dish. Adapted from Jacques Pepin's Essential Pepin.
* We like split pea soup.
* It makes use of leftover chicken skin.
* Split peas are inexpensive.
* It makes a big pot that can stretch over several meals or feed a party.
* Leftovers freeze well.
* It's a Jaques Pepin recipe!
We were pleased with the result and would definitely make it again the next time we have unused chicken skin. The crisped chicken skin kind of tastes like chicharon (deep-fried pork rind) in this dish. Adapted from Jacques Pepin's Essential Pepin.
Ingredients
| chicken skin | 6 oz | |
| cut into 1-inch pieces or could replace with ham | ||
| onions | 2 whole | |
| medium, cut into 1-inch pieces | ||
| garlic | 3 cloves | |
| crushed and coarsely chopped | ||
| ham | ||
| cubed | ||
| water or broth | 8 cups | |
| or just enough to cover soup ingredients | ||
| herbes de Provence | 2 tsp | |
| salt | 2 tsp | |
| black pepper | 1/2 tsp | |
| freshly ground | ||
| tabasco | 1/4 tsp | |
| plus more for serving | ||
| split peas | 1 lb | |
| dried, picked over and rinsed | ||
cookware
| large cast-iron pot |
1 | If using chicken skin, saute it on high heat in the cast iron soup pot for about 8-10 minutes to render fat and crisp skin. |
2 | Add onions and saute for about 5 minutes, then add garlic and stir. |
3 | If using ham, stir in at this point until heated through. |
4 | Follow with remaining ingredients - water, herbes de Provence, salt, pepper, Tabasco, and split peas. Bring to a boil, cover, then reduce heat. Simmer for 1 hour. Stir every 20 minutes or so. |
5 | Add water to thin if needed. Serve in bowls with extra Tabasco on the side. |
Source
Jacques Pepin's Essential Pepin