SOPA DE CHICHAROS (CUBAN SPLIT PEA SOUP)
This Cuban style split pea soup is called sopa de chicharos, potaje de chicharos, or simply chicharos in Spanish. It's a thick soup that's loaded with split peas, vegetables and smoked pork.
Provided by Elizabeth
Categories Soup
Time 1h45m
Number Of Ingredients 14
Steps:
- Sort, rinse and soak the split peas for approximately 20-30 minutes while you prep the rest of the ingredients.
- Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the onions, carrots and celery. Cook gently for 5 minutes, stirring frequently.
- Add the garlic, oregano, cumin and black pepper to the pot. Cook for 1 minute, stirring constantly.
- Add the ham shanks, chicken broth and the bay leaf to the pot. Stir well.
- Drain the split peas using a mesh strainer. Add them to the pot and raise the heat to high. When the broth comes to a boil, lower the heat to medium-low and cover the pot.
- Cook the soup for 40 minutes. Keep the broth at a simmer. If it's boiling too vigorously, lower the heat a bit. Stir occasionally.
- Remove the ham from the pot and set it on a cutting board to cool.
- Add the diced potatoes to the soup. If you were keeping them in water make sure to drain before adding them in. Cover the pot and continue cooking.
- When the ham is cool enough to handle, remove and discard the fatty skin and bones. Chop the meat, return it to the pot and stir well.
- Cover the pot and continue cooking until the potatoes are fork tender, stirring occasionally. This should take 20-25 minutes.
- As the split peas fall apart the soup will thicken. Stir it more often, making sure to get to the bottom of the pot to prevent sticking. It may also be necessary to knock the heat down just a bit if it's boiling too vigorously.
- Remove the bay leaf from the pot and discard. Taste the chicharos and add salt if needed. As a reference, we did not add extra salt to ours.
- Serve the soup with a piece of crusty bread or a side of white rice, if desired.
Nutrition Facts : Calories 553 kcal, Carbohydrate 40 g, Protein 40 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 95 mg, Sodium 1108 mg, Fiber 16 g, Sugar 6 g, ServingSize 1 serving
SPLIT-PEA SOUP WITH CHORIZO
Steps:
- In a heavy kettle brown the chorizo over moderate heat, stirring, transfer it with slotted spoon to paper towels to drain, and pour off all but 1 tablespoon of the fat. In the fat remaining in the kettle cook the onion, the celery, and the garlic over moderately low heat, stirring, until the celery is softened, add the split peas, the broth, the water, the thyme, and the bay leaf, and simmer the mixture, covered, stirring occasionally, for 1 1/4 hours, Stir in the carrots and simmer the soup, covered for 30 to 35 minutes, or until the carrots are tender. Discard the bay leaf, season the soup with salt and pepper, and serve it with the croutons.
SPANISH ONION SPLIT PEA SOUP
Combining onions, carrots and potatoes lightens the heaviness of the dried peas, while adding flavor and sweetness. Try to get a smoked ham hock that is not too smoky or salty. If you can, get Wigwam ham from S. Wallace Edwards & Sons in Surry, Virginia. It's pleasantly smoky and not as salty as other smoked ham. When it arrives trim it 4 to 6 inches off the hock, wrap it well and store it in the freezer until you are ready to make a pot of pea soup.
Provided by Olha7397
Categories Pork
Time 2h20m
Yield 6-12 serving(s)
Number Of Ingredients 14
Steps:
- In a heavy stockpot, combine stock, ham hocks, onions, potatoes, carrots, split peas, black and white peppercorns, salt, bay leaves and herbes de Provence. Bring to a boil. Reduce heat to low, partially cover the pot and simmer for 1 hour, stirring from time to time. Add 2 cups water and continue simmering, partially covered, for 1 hour more.
- Using a skimmer or slotted spoon, remove ham hocks from the pot. Slice meat from bone and cut into small bites; set aside.
- With the skimmer or slotted spoon, remove solids from pot, discard bay leaves and puree through a food mill placed over a large bowl or in a food processor. When all solids are pureed, return them to the pot and blend. Stir in remaining 1 cup water and Marsala. Season with additional salt and white pepper to taste. Stir in ham meat, partially cover, and simmer for 30 minutes. If soup is too thick, thin with a bit more water or stock. Ladle into heated bowls and serve. Serves 6 to 12: makes about 3 quarts.
- *Here is a very basic for herbes de Provence blend that can be mixed if you can't find this herb, although each cooks adds her or his own touch to the blend which changes it slightly.
- 1 tablespoon dried basil, 1 tablespoon marjoram, 1 tablespoon summer savory, 1 tablespoon thyme, 1 crushed bay leaf, 1 teaspoon lavender (optional), 1 teaspoon fennel. Mix together and keep in a covered container.
- Onions Onions Onions.
Nutrition Facts : Calories 760.4, Fat 16.9, SaturatedFat 5.3, Cholesterol 113.9, Sodium 858.7, Carbohydrate 88.6, Fiber 23.7, Sugar 17, Protein 62
SPANISH PEA SOUP WITH CRISPY HAM
Steps:
- In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and saute for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and cook for 1 more minute. Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes. Puree with an immersion blender until coarsely pureed. (I like it to have some texture.) Alternatively, use a blender to puree the soup 1 cup at a time. Pour the soup back into the pot and season to taste. Depending on the saltiness of the stock, I may add up to another teaspoon of salt and 1/2 teaspoon pepper to give the soup a very bright flavor.
- Meanwhile, preheat the oven to 425 degrees. Place the ham in a single layer on a sheet pan and roast for 5 to 8 minutes, until crisp.
- Reheat the soup and serve in shallow bowls with a slice of crispy ham on top. Drizzle with a little olive oil and serve hot.
SPANISH STYLE SPLIT PEA SOUP
Make and share this Spanish Style Split Pea Soup recipe from Food.com.
Provided by CookToRelax
Categories Ham
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Slice the Choriza and render the oil in a pot (Le Creuset French Oven).
- Take out the chorizo and add chopped garlic, onion, green pepper, bay leaves, cumin, and chicken boullon cubes, season with ground black pepper.
- sautee until translucent and starts to stick on bottom of pot.
- De glaze pot with wine.
- Add peas, water, cubed ham, and chorizo.
- Simmer for 45 min to 1 hour.
Nutrition Facts : Calories 367.2, Fat 16.3, SaturatedFat 5.9, Cholesterol 35.4, Sodium 775.6, Carbohydrate 34.1, Fiber 11.5, Sugar 6.4, Protein 20.6
SPANISH SPLIT PEA SOUP
Great way to spice up an old favorite. Peppers, Onions and Cilantro give this soup a little kick. May also add ham or bacon although I posted vegitarian style.
Provided by cjvasser
Categories < 4 Hours
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Add 6 cups water to split peas(soak overnight).
- Bring peas and water to boil. Add onions, peppers, cayenne, hot sauce, garlic, pepper, and cilantro and simmer for 2 hours.
- Top with crushed tortilla chips and cheese.
- If you like a milder soup, you may want to leave out the hot sauce.
Nutrition Facts : Calories 218.7, Fat 0.8, SaturatedFat 0.1, Sodium 19.1, Carbohydrate 40.2, Fiber 15.8, Sugar 7.4, Protein 14.7
SPLIT-PEA SOUP WITH CARAMELIZED ONIONS AND CUMINSEED
Steps:
- In a large heavy saucepan simmer peas, basil, and bay leaf in water and broth, covered partially, until peas are tender, about 35 minutes, and discard bay leaf.
- While peas are cooking, in a heavy skillet sauté onion and cuminseed in oil over moderately high heat, stirring, until golden brown.
- In a blender puree soup in batches until just smooth and transfer to a bowl. Stir in onion mixture and salt and pepper to taste.
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