Split Pea And Smoked Duck Soup Recipes

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15 BEST SPLIT PEA SOUP RECIPES: COZY SPLIT PEA SOUP AND MORE



15 Best Split Pea Soup Recipes: Cozy Split Pea Soup and More image

This homemade split pea soup is easy to make and the perfect hearty soup for colder months. Flavored with fresh herbs, and a classic smokiness from ham. Plus 14 other split pea soup recipes!

Provided by Amanda Paa

Categories     Soups

Time 1h10m

Number Of Ingredients 15

2 tablespoons olive oil
4 ounces diced onion ((about 1 large))
1/2 cup (2 ounces) diced carrot
1/2 cup (2 ounces) diced celery
4 cloves garlic, (minced (about 1 1/2 tablespoons))
3/4 pound (12 ounces) dry green split peas
1 (32 ounce) box chicken stock
2 dried bay leaves
3 sprigs fresh thyme
1/2 teaspoon ground black pepper
1 small ham shank (preferred, or 1 cup diced ham)
1/2 cup to 1 cup water
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
salt to taste

Steps:

  • In a stock pot, heat olive oil to medium heat. Add onion, carrot, and celery to pot with 1/4 teaspoon salt. Cook for 8-10 minutes until vegetables are softened and onions are translucent. Add garlic and split peas, and cook for 1 more minute.
  • Add chicken stock, bay leaves, thyme, and black pepper to the pot. Add ham shank. Bring soup to a boil, stir thoroughly then turn heat down to a simmer and cover.
  • Simmer, stirring occasionally. After 45 minutes of cooking, remove ham shank so that you can let lightly cool, then shred meat off the bone. Add meat to pot (if you are using diced ham, add it now), then simmer soup for another 10-15 minutes, until split peas have started to break apart, are very soft, and desired thickness of your soup has been reached, adding 1/2 to 1 cup water. When desired thickness is achieved, discard thyme sprigs and bay leaves. Stir in vinegar and Worcestershire sauce. Taste and adjust salt by 1/4 teaspoon increments if needed.
  • Serve with crusty bread or croutons!
  • Leftovers keep well in covered container in refrigerator for 4 days. When reheating, add water to loosen.

SPLIT PEA SOUP WITH HAM HOCKS



Split Pea Soup with Ham Hocks image

Provided by Dave Lieberman

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 cup olive oil
1 large onion, finely diced
2 celery stalks, finely diced
2 carrots, finely diced
One 1-pound bag split peas, rinsed and picked through
1 1/2 pound smoked ham hock
2 quarts chicken stock, water, or combination
Salt and freshly ground black pepper

Steps:

  • In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.

SPLIT PEA AND SMOKED HAM SOUP



Split Pea and Smoked Ham Soup image

Provided by Jeff Mauro, host of Sandwich King

Time 1h45m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
3 stalks celery, chopped
3 cloves garlic, chopped
2 parsnips, peeled and chopped
1 large onion, chopped (about 2 cups)
Kosher salt and fresh ground pepper
Kosher salt and fresh ground pepper
2 sprigs fresh oregano
2 sprigs fresh thyme
1 bay leaf
2 ounces bourbon
1 pound split peas, picked through for pebbles then rinsed with cold water
One 8-ounce piece smoked ham
8 cups chicken broth
1/2 baguette, sliced and toasted

Steps:

  • In a large sauce pot, heat the olive oil over medium heat. Add the celery, garlic, parsnip and onion, and saute for 15 minutes to build flavor, seasoning with salt and pepper as you go. Add the oregano, thyme and bay leaf, and cook on low for 3 more minutes. Turn the burner off and add the bourbon, return to the heat and reduce for 3 minutes. Add the split peas, ham and stock. Remember to season lightly as you cook. Cook until the peas are tender and the soup has reduced to the desired consistency, about 1 hour. Pull the ham piece and herbs from the pot and, using an immersion blender, blend the soup until mostly smooth. Cut the ham into 1/2-inch pieces and add back to the pot. Serve with the toasted baguette.

HEARTY SPLIT PEA SOUP WITH BACON



Hearty Split Pea Soup With Bacon image

This is a thick, mellow split pea soup with a whisper of meaty smoke and the brambly fragrance of thyme. The recipe is easy and copious, and the soup freezes well. Look for split peas that have a use-by date on the package and are relatively fresh; they will cook faster and better.

Provided by Florence Fabricant

Categories     dinner, soups and stews, appetizer

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 10

1 pound slab bacon in 1/4-inch-thick slices
1 large onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 head garlic, cloves peeled and sliced thin
Salt and black pepper
1 pound dried green split peas, rinsed and picked over
4 bay leaves
2 to 3 quarts chicken stock
1/2 bunch fresh thyme leaves, stripped from stems

Steps:

  • Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
  • Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
  • Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.

Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 10 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 7 grams, TransFat 0 grams

PULLED PORK SPLIT PEA SOUP



Pulled Pork Split Pea Soup image

This soup is a great creation with leftover pulled pork in the autumn season. It's hearty, flavourful, and delicious! Enjoy!

Provided by cgord

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 2h5m

Yield 12

Number Of Ingredients 12

¼ cup olive oil
1 large yellow onions, chopped
¾ cup chopped red onion
4 cloves garlic, minced
1 teaspoon salt, or more to taste
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 bay leaf
3 pounds cooked pulled pork
1 pound dry split peas
6 cups chicken broth, or more to taste
1 cup chopped carrot

Steps:

  • Pour olive oil into a 4-quart pot set over medium-low heat. Cook and stir yellow and red onions, garlic, salt, oregano, pepper, and bay leaf in the hot oil until onions are translucent, 10 to 15 minutes.
  • Stir pork, peas, chicken broth, and carrot into the pot and bring to a boil. Reduce heat to low and simmer until split peas are soft, about 1 1/2 hours.

Nutrition Facts : Calories 369.3 calories, Carbohydrate 35.2 g, Cholesterol 70.6 mg, Fat 10.7 g, Fiber 10.4 g, Protein 31.9 g, SaturatedFat 2.7 g, Sodium 1506.3 mg, Sugar 5.1 g

SPLIT PEA SMOKED TURKEY SOUP



Split Pea Smoked Turkey Soup image

For those who don't like pork. This has a nice smoked flavor when you use a smoked turkey leg.

Provided by Bruce Crowell

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 4h25m

Yield 8

Number Of Ingredients 11

1 pound dried split peas
5 cups water, or more if needed
3 pounds smoked turkey legs
3 cups chicken broth
1 ½ cups chopped carrot
1 cup chopped celery
2 potatoes, peeled and chopped
1 onion, chopped
½ teaspoon garlic powder
½ teaspoon dried oregano
2 bay leaves

Steps:

  • Combine the split peas, water, smoked turkey legs, chicken broth, carrot, celery, potatoes, onion, garlic powder, oregano, and bay leaves in a slow cooker. Cover, set the cooker to High, and cook until the peas are tender and the soup is thickened, 4 to 5 hours. Discard bay leaves to serve.

Nutrition Facts : Calories 612.7 calories, Carbohydrate 49.1 g, Cholesterol 144.6 mg, Fat 17.5 g, Fiber 17.1 g, Protein 63.1 g, SaturatedFat 5.3 g, Sodium 1740.1 mg, Sugar 7.6 g

SPLIT PEA AND SMOKED DUCK SOUP



Split Pea and Smoked Duck Soup image

Provided by Molly O'Neill

Categories     dinner, soups and stews, appetizer, main course

Time 1h

Yield Six servings

Number Of Ingredients 12

1 pound of smoked duck breast, skin on
1 cup finely diced Italian pancetta
1 large onion, minced
2 carrots, coarsely chopped
1 bay leaf
2 pounds split peas
8 cups chicken broth
Kosher salt and freshly ground black pepper to taste
1 teaspoon lemon juice
1 tablespoon olive oil
1 cup heavy cream
2 cups minced watercress

Steps:

  • Cut the smoked duck into a fine dice and place it, skin side down, in a heavy-bottom casserole over medium heat along with the pancetta. Cook for 3 minutes to release the fat from the meat, stir and continue cooking for 5 minutes. Remove half the meat, drain well and set aside.
  • Add the onion and carrots, stir and cook until the vegetables begin to soften, about 3 minutes. Add the bay leaf, the split peas and the chicken broth, stir, partly cover and simmer for 40 minutes to 1 hour until the peas are tender.
  • Adjust the consistency of the soup with more chicken broth if necessary to achieve a thick, but still soupy, consistency. Adjust the seasoning with salt and freshly ground black pepper to taste. The soup can be made to this point up to one day before serving.
  • A half-hour before serving, warm the soup. Place the lemon juice in a bowl with a dash of salt and several grinds of black pepper. Slowly whisk in the olive oil. Add the reserved duck and pancetta and toss. Add the watercress and set aside. When the soup is hot, stir in the heavy cream, quickly and vigorously. You want to completely enrich the soup while smashing as few peas as possible. Serve garnished with the duck and watercress salad.

Nutrition Facts : @context http, Calories 1001, UnsaturatedFat 16 grams, Carbohydrate 115 grams, Fat 33 grams, Fiber 40 grams, Protein 63 grams, SaturatedFat 14 grams, Sodium 1551 milligrams, Sugar 21 grams, TransFat 0 grams

SPLIT PEA SOUP WITH SMOKED SAUSAGE AND GREENS



Split Pea Soup with Smoked Sausage and Greens image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Quick & Easy     High Fiber     Lunch     Sausage     Kale     Pea     Boil     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 5

1 16-ounce bag dried green split peas (2 1/3 cups)
12 ounces fully cooked smoked pork linguiça or andouille sausages
8 cups (or more) low-salt chicken broth
5 Turkish bay leaves
3 to 4 cups coarsely chopped kale

Steps:

  • Combine split peas, whole sausages, 8 cups broth, and bay leaves in heavy large pot. Bring to boil over medium-high heat, stirring often. Cover, reduce heat to low, and simmer until peas are tender, stirring occasionally, 30 to 35 minutes.
  • Transfer sausages to cutting board. Cut lengthwise in half, then crosswise into 1/4-inch-thick half-rounds.
  • Puree soup (including bay leaves) 1 cup at a time in blender until smooth; return to same pot. Add sausages and greens. Thin with more broth if necessary. Simmer soup until greens soften, 3 to 4 minutes. Season to taste with salt and pepper.

SMOKY SPLIT PEA AND ROOT VEGETABLE SOUP



Smoky Split Pea and Root Vegetable Soup image

wonderful split pea soup. not sure where the recipe came from, i have had it for years and subscribe to many cooking publications and own way too many cookbooks. i usually make it with a ham bone but is just as good with smoked turkey wings. when i really want to ham it up i brown a center cut slice in pan before i begin, remove from pan and cut into pieces and add last 30 minutes.

Provided by dianasportal

Categories     Chowders

Time 1h25m

Yield 15 cups, 8-10 serving(s)

Number Of Ingredients 12

6 tablespoons butter
3 medium carrots, chopped
2 large parsnips, chopped
2 medium leeks, chopped (white and lite green only)
1 large onion, chopped
2 1/2 teaspoons dried thyme, crumbled
2 teaspoons marjoram, crumbled
3 bay leaves
11 cups chicken stock
3 cups dried split peas
1 1/2 lbs smoked ham hocks or 1 1/2 lbs smoked turkey wings
1/2 cup chopped fresh Italian parsley

Steps:

  • melt butter in lg pot over low heat. add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. cover and cook until vegetables are tender, stirring occasionally, about 20 minutes. add stock, peas and ham hocks. bring to simmer and cover partially and cook til peas are tender and soup thickens slightly stirring occasionally, about 45 minutes. add parsley in the last 5 minutes. season with salt and pepper.

MRS. SCHREINER'S SPLIT-PEA SOUP



Mrs. Schreiner's Split-Pea Soup image

Provided by Elaine B. Curtin

Categories     Soup/Stew     Onion     Pork     Wheat/Gluten-Free     Lunch     Bacon     Pea     Carrot     Winter     Simmer     Gourmet     New York     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 cups

Number Of Ingredients 8

8 slices bacon (about 1/4 pound)
1/2 onion, chopped
2 carrots, cut into 1/4-inch dice
1 pound dried split peas
2 1/2 quarts water plus additional if necessary
1 smoked ham hock
1 teaspoon salt, or to taste
1 bay leaf

Steps:

  • In a large heavy kettle 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, uncovered, stirring occasionally and adding 1 to 2 cups more water if soup becomes too thick, 2 hours.
  • 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.

SPLIT PEA SOUP



Split pea soup image

A delicious pea soup recipe that I found in the Chicago Trib that uses smoked pork chops instead of ham. This is a thick soup, if you prefer a thinner pea soup, reduce the cooking to 45-55 minutes.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
4 ounces andouille sausages, sliced (optional)
1 onion, finely chopped
1 celery rib, finely chopped
1 carrot, grated
2 cloves garlic, chopped
2 chopped shallots
1 (16 ounce) package dried split peas, rinsed and sorted
3 (14 1/2 ounce) cans chicken broth
2 (14 1/2 ounce) cans beef broth
1 bay leaf
1 teaspoon dried thyme leaves
1/2 teaspoon allspice
fresh ground pepper
2 smoked pork chops
3 tablespoons dry sherry
2 tablespoons butter

Steps:

  • Heat oil and sausage in a Dutch oven or heavy skillet over medium heat; add onion and celery; cook until onion begins to soften, about 2 minutes; add garlic and shallots, cook 1 minute; add peas, chicken and beef broth, bay leaf, thyme, allspice and pepper to taste, heat to boil.
  • Add smoked pork chops; reduce heat to simmer.
  • Cook, uncovered, stirring occasionally, 1 hour and 15 minutes.
  • Remove pork chops from pot; cut meat from the bone, chop meat and return to the pot; stir in sherry and butter until butter is melted.

Nutrition Facts : Calories 371.2, Fat 10.9, SaturatedFat 4, Cholesterol 42, Sodium 962, Carbohydrate 38.4, Fiber 15.1, Sugar 6.1, Protein 29.2

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From drmcdougall.com


BEST SPLIT PEA SOUP RESTAURANT - THERESCIPES.INFO
Where To Eat Snert In Amsterdam - Culture Trip tip theculturetrip.com. Snert, otherwise known erwtensoep, is a thick split-pea soup that is commonly eaten in the Netherlands during autumn and winter.This chunky green stew is exceptionally filling and is usually topped with slices of smoked sausages or Dutch bacon. In Amsterdam, traditional Dutch restaurants tend to make …
From therecipes.info


VEGAN SPLIT PEA SOUP - BUDGET BYTES
2021-11-04 Mince two cloves of garlic. Dice the onion, celery, and carrots. Add the garlic, onion, celery, and carrots to a large pot with olive oil and sauté over medium heat for about five minutes, or until the onions are soft. Add the dry split peas, smoked paprika, parsley, oregano, thyme, pepper, and water to the pot. Stir to combine.
From budgetbytes.com


SPLIT PEA SOUP - A FAMILY FEAST®
2021-02-10 After eight minutes, remove cover and add the potato, split peas, the ham bone saved from earlier, and the stock and bring to a boil. Then lower to a simmer and cook 45 minutes, stirring occasionally. Remove and discard ham bone. Puree with a blender or an emersion blender and taste. Only add salt now if needed.
From afamilyfeast.com


THE BEST VEGAN SPLIT PEA SOUP - KARISSA'S VEGAN KITCHEN
2019-11-14 Set aside. In a large pot on medium heat, add the oil and chopped onion. Sauté until the onion is translucent. Add in the garlic, smoked paprika, thyme, marjoram, and black pepper and sauté for an additional two minutes. Add the split peas, vegetable stock, and Worcestershire sauce to the pot. Bring to a boil on high.
From karissasvegankitchen.com


SMOKY HAM AND SPLIT PEA SOUP RECIPE | MYRECIPES
Directions. Step 1. Layer peas and next 9 ingredients (through ham) in order listed in a 6-quart electric slow cooker. Gently pour 6 cups water over top. Cover and cook on LOW for 8 hours. Advertisement. Step 2. Remove ham hocks from slow cooker. Remove meat from bones, and cut into bite-sized pieces; discard skin and bones.
From myrecipes.com


SPLIT PEA SOUP WITH SMOKED TURKEY AND COLLARDS - LCBO
Add stock, water, peas, smoked turkey leg, thyme and bay leaf. Bring to a boil, turn heat to low and simmer uncovered for 1 hour or until the peas are tender. If soup gets too dry, add water as needed. 3. Remove turkey leg and purée half of the soup with a hand blender. Stir in remaining soup. Taste for seasoning, adding salt and pepper as ...
From lcbo.com


SPLIT PEA SOUP (MY GRANDMA'S RECIPE) - MOMSDISH
2019-09-19 Prepare ingredients for the recipe. Place chicken into salted water and cook it until the chicken is almost fully cooked. In a frying pan, saute onions with carrots and oil; cook until vegetables are soft (7-10 minutes). Add the mixture to the boiling chicken. Also, add peas into the cooking ingredients.
From momsdish.com


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