Mimis Split Pea Soup Recipes

HEARTY & HEALTHY SPLIT PEA SOUP WITH HAM AND CORNBREAD CROUTONS

Steps:

• Over medium-high heat, add olive oil. Once hot add onions & garlic and celery & carrots (if using). Stir and saute until the onion is translucent. Add oregano. Stir. Add ham, stir, and saute until the meat just begins to brown on the edges.5-7 minutes.
• Add potatoes, sweet potatoes (if using) and ½ pound of split peas. If you're using ham hocks or a ham shank in place of diced ham, add to the pot. Cover with chicken stock/water. Bring to a boil, reduce to simmer, and cook uncovered for 45 minutes. Skim off the foam that rises to the top of the soup or stir the foam back into the soup Stir the pot every once in a while to prevent vegetables from sticking to the bottom of the pot.
• At the end of cooking time, add the remaining split peas. Stir and continue to simmer uncovered for another 45 minutes or until all the vegetables are soft.
• Remove ham hocks or shank. Stir. If the soup is too thick, add more chicken broth/water. If it's too thin, continue to simmer longer to the desired thickness. Remove meat from the hocks or shank and add back to the soup.
• Leave the potatoes in chunks or mash them with a potato masher or use an immersion blender to make a creamy soup. Add half-n-half if using. Stir. Check for seasoning.
• Ladle soup into deep bowls. Add croutons, sour cream or Greek yogurt, and sprinkle with ground black pepper.
• For Croutons
• Heat olive oil and butter in a 10" skillet over medium, medium-high heat. Once the butter begins to brown, add the cornbread cubes and brown on all sides - less than 5 minutes total. Remove from skillet and drain on paper towels.

MIMI'S SPLIT PEA SOUP

Steps:

• Combine all ingredients in a large stock pot.
• Bring to a boil. reduce heat and simmer, covered, for approximately 1 1/2 to 2 hours or until peas are soft. Add potatoes and barley the last 25 minutes of cooking time.
• Stir from bottom occasionally and skim foam off top if it accumulates.
• Once peas, potatoes and barley are tender, remove pot from heat and let cool for 15 minutes.
• If using ham hock (or turkey wing), remove from soup, let cool and cut meat from bone. Finely chop meat and set aside.
• Ladle soup in batches into a blender or processor.
• Blend/process 2 to 3 seconds only.
• Return soup to pot, stir in ham (or turkey).
• Reheat (if necessary) and serve.

MRS. SCHREINER'S SPLIT-PEA SOUP

Steps:

• In a large heavy kettle or stock pot cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain.
• Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened.
• Add remaining ingredients and simmer 2 hours uncovered, stirring occasionally and adding 1 to 2 cups more water (or broth) if soup becomes too thick.
• Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board.
• Discard fat and bones and chop meat.
• Return meat to kettle and simmer soup, stirring, until heated through.
• Discard bay leaf.
• Just before serving, crumble bacon and sprinkle over soup.
• Makes 8 cups.

SPLIT PEA SOUP

Steps:

• In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
• Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
• Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

SPLIT PEA SOUP (((BEST PEA SOUP EVER)))

Steps:

• Place all ingredients into a large stew pot.
• Cover ingredients with water about 2 inches above the top of the ingredients.
• Bring to a boil.
• Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
• Serve with a crusty bread if desired.

SPLIT PEA SOUP

Steps:

• If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel. Once cool, crumble and set aside for garnish. If using ham hock: In a large pot or Dutch oven over medium-high heat, heat the olive oil, then brown the ham hock until golden, about 6 minutes. If making the soup vegetarian: In a large pot or Dutch oven over medium heat, heat the olive oil.
• Add the onion, leeks and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.
• Mash the soup coarsely with a potato masher or give it a few quick blitzes with an immersion blender (watch out for the thyme sprigs). If you'd prefer a smoother soup, blitz until nearly smooth. Add the remaining 1/2 pound split peas and simmer about 1 hour, or until the peas are soft. If at any point the soup looks too thick, add more stock or water; if it looks too thin, remove the lid during the second simmer until it thickens. If using ham hocks, remove any meat from the bone, cut it into small cubes and stir into the soup. Season soup to taste with salt and pepper. Serve with crumbled bacon, if using, and lemon wedges.