Split pea soup that is primarily cooked in a Thermos — great as a take-along or when you don’t want to heat up the boat with long simmering!
Read about Thermos cooking in general here — and be sure to have a good Thermos if you’re to cook in it! Note that you can use this same recipe and cook the soup conventionally — it will take about an hour.
NOTE: If you prefer, you can use the same recipe and cook on the stove top for about an hour and a half — use the same doneness test. This is particularly useful if you want to make a larger batch but don’t have a big enough Thermos.
Preheat a 48-ounce Thermos by filling it with boiling water. Cap it and let it sit while preparing the other ingredients.
When everything is chopped, pour the water out of the Thermos and save it. Put the split peas, bouillon powder, ham, onion, carrots, bay leaves and pepper into the Thermos. Fill the Thermos with the reserved water – you won’t need it all.
Dump everything out of the Thermos into a pan, and put the stopper back on the Thermos to keep it from cooling further. Put a lid on the pan with the soup in it and heat it over high heat until boiling. Boil the soup for 3 minutes, then carefully pour it back into the Thermos. Cap the Thermos and let it sit for at least four hours – up to 12 hours is fine.
After two to three hours (particularly if it’s cool where the Thermos is resting and if you don’t have a particularly well-insulated Thermos), you may want to quickly open the Thermos to make sure the soup mixture is still hot and “cooking.” If it’s not steaming, follow the directions above for re-heating.
After 4 hours, you can test the soup for doneness by trying to mash up a pea or a piece of carrot – it should easily “mash” with the back of a spoon. When done, I like to pour the soup back into a pan and cook it about 5 minutes more on top of the stove, tasting to see if it needs additional seasoning. However, this isn’t really necessary.
Pour into bowls and serve. This is great with a dollop of sour cream on top, or on a cold day, a spoonful of sherry over the top.
This is just one of the 800+ great recipes in The Boat Galley Cookbook — now available worldwide!
by Carolyn Shearlock and Jan Irons