Chunky Split Pea Soup With Ham Recipe 455

SPLIT PEA SOUP WITH HAM

Steps:

• In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
• Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
• Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
• Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.

SPLIT PEA SOUP WITH HAM

Steps:

• Place all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, 1-1/4 to 1-1/2 hours or until peas and vegetables are tender, stirring occasionally.

CHUNKY SPLIT PEA SOUP

Steps:

• Dice the onion and mince the garlic. Cook them in a large stock pot over medium heat with the olive oil until soft. Add the chopped carrots and celery and cook a few minutes more.
• Add the ham hock and peas to the pot. Add the chicken broth and bay leaf to the pot. Bring the mixture up to a simmer with a lid on then reduce the heat to low and let simmer for 1 hour.
• Dice the potato into small chunks, add to the pot and continue to simmer until the potato chunks are soft (about ten minutes). The peas should have completely disintegrated by this point as well. If they are still retaining their shape, continue to simmer until they are mush (see photo below).
• Remove the bay leaf and ham hock. Transfer 1/3 to 1/2 of the soup to a blender and puree until smooth. Return it to the pot and mix it in with the rest of the soup. Remove the meat from the ham hock, cut it into small pieces and return it to the pot. Taste the soup and adjust salt and pepper to taste!

HAM AND SPLIT PEA SOUP RECIPE - A GREAT SOUP

Steps:

• Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
• Mix in ham, bay leaf, and split peas. Pour in chicken stock and water. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally. Season with salt and black pepper to serve.

HAM AND SPLIT PEA SOUP

Steps:

• Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
• Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
• In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
• Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
• Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.
• Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
• Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
• Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.

CHUNKY SPLIT PEA SOUP WITH HAM RECIPE - (4.5/5)

Steps:

• Ham Stock: Prepare the day before: Place the ham hocks or shank in a large kettle add 3 quarts of water. Bring to a boil, reduce heat and simmer covered for about an hour or until shank is tender. Strain broth into a container, setting aside meat to cool, and place container in the fridge overnight. When meat has cooled pull from the bones, dice and refrigerate. After stock has set overnight, remove the hard layer of fat and use stock in soup. Note: I used my pressure cooker for this at 30 minutes to make this on the same day of the soup. A quick freeze, then chill helped me to skim the fat pretty easily. Prep: Chop the onion, celery and carrots or use your food processor to make this quick. Bundle the fresh thyme with the bay leaves and tie with a kitchen twine for easy removal. Rinse the dried peas and pick through them before using. Dice the Yukon Gold potatoes into very small bite-size pieces. Chop the ham into small pieces. The pressure cooker made the ham so tender, that it broke apart very easily. In a large saucepan or Dutch oven, saute onion, celery and carrots in olive oil over medium-high heat for about 5 minutes, until they begin to soften. Add garlic and continue to sautee' another 2 to 3 minutes. Add dried peas, bay leaves, thyme and stock. Bring to a simmer and cook about 30 minutes, then add potatoes and cook another 30 minutes or until soup is thick, potatoes are soft and peas have almost but not quite disintegrated. Add ham meat and Old Bay Seasoning (or paprika) and cook another 10 minutes. Remove bay leaves and thyme stems and season, to taste, with salt and pepper. Purée very lightly with immersion blender or puree a couple of cups of the soup in the blender, so that soup remains very chunky.

SPLIT PEA WITH HAM SOUP

Steps:

• Combine the peas, hocks, carrots, celery and onions in a large soup pot or Dutch oven. Tie the parsley, thyme and bay leaf together with kitchen string. Add the herb bundle, stock and 1 teaspoon salt. Bring to a boil over high heat. Lower the heat to a simmer; cover and cook until the peas are tender, 50 minutes to 1 hour.
• Remove the pot from the heat, and remove the hocks to a bowl to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into cubes. Remove the herb bundle from the soup and discard.
• Puree the soup with an immersion blender or in batches in a blender to desired consistency. Heat the soup to a simmer with the meat and season with salt and pepper. Serve in heated bowls. Serve with the Simple Salad.
• Although the salad is prewashed, still give it a soak in a big bowl of cold water for about 5 minutes. Lift the salad out of the water, so any grit is left in the bowl. Put it in a salad spinner; don't pack it in or the greens will get bruised. Spin dry. If you don't have a spinner, lay on a clean towel and gently pat dry.
• Put the greens in a big bowl. Drizzle 3 tablespoons (a regular soup spoon is fine ¿ you don't need the measuring type) of olive oil over the greens. Drizzle with 1 tablespoon vinegar. Sprinkle with salt and pepper. Using tongs or 2 forks, toss just enough so that all the greens are lightly dressed. Transfer to 4 salad plates and serve immediately.

OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE

Steps:

• Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.

SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas into a large container and cover with 6 cups cool water; soak 8 hours to overnight. Drain and rinse.
• Mix chicken broth and 2 cups water together in a large pot over high heat; add ham, red onion, split peas, brown sugar, garlic, black pepper, and salt. Bring broth mixture to a boil, reduce heat, and simmer until peas are softened, about 2 hours.

SIMPLE AND GOOD HAM AND SPLIT PEA SOUP

Steps:

• In large saucepan, combine first 7 ingredients. Simmer covered, 1 hour, Stir in celery and carrots and continue simmering for 1/2 to 1 hour or until peas are tender and soup thickens.
• Remove peppercorns and ham shank, cut meat from bone and return to soup. Heat through.

SPLIT PEA SOUP WITH HAM

Steps:

• Cut the ham steak into small cubes and set aside in a large bowl.
• Chop the onion coarsely, and add to the ham.
• Chop the garlic, add to the ham.
• Chop the carrots and celery, add to the ham.
• slice the mushrooms, add to the ham.
• Heat olive oil in the bottom of a large, 8 quart stock pot. When the oil is hot, add the ham, onion, garlic, carrots, celery, and mushrooms. Saute' ingredients until vegetables are partly cooked, stirring frequently. This takes about ten or fifteen minutes.
• Add 1/2 gallon of water (give or take). Bring the soup to a boil, then reduce heat to low. Add parsley, and add your favorite dehydrated italian herb blend to taste. Cover the stock pot and let simmer, slowly, for a minimum of three hours. This allows the vegetable and ham broth to develop, and will be very fragrant. Stir once in a while, not not all that often.
• After about three hours, turn the stove off but leave the stock pot on the burner, for one hour. This further develops the broth.
• Bring broth to boil again, and stir in two pounds (one common, normal sized bag) of dried green split peas. Wait for the soup to come to a rolling boil, then reduce temperature to low. Simmer, stirring once in a while, for an hour or so.
• The soup is cooked when the peas have become soft and have broken down into the liquid. They should retain their sweet-ish character. Add salt and pepper to taste as you serve. I find that the ham and garlic add enough salt for me, but other folks might want a little more.
• I have also prepared this broth a day ahead of time and let it sit in the fridge overnight, which fully develops the stock and blends its flavors. You can cut the stock simmering time if you want, but the longer you take with it, the better the soup tastes.